Carrots and Peas Mac and Cheese

1. 1

   In a large pot of boiling salted water, cook the pasta until al dente, 2 minutes before the pasta is done, stir in the peas and cook 2 minutes, then drain.

2. 2

   In a medium heavy pot with a lid, simmer the carrots with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the carrots are very tender, about 20 minutes.

3. 3

   In a food processor, pulse the carrot mixture until smooth.

4. 4

   Season with salt and pepper to taste.

5. 5

   Toss the pasta with the carrot puree and peas, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.