Pastina With Peas And Carrots Recipe

Name: Pastina With Peas And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb pastina or 1/2 lb other small-shaped pasta, such as farfallini; 2 tablespoons olive oil; 1 small onion, finely diced; 2 medium carrots, peeled and diced into 1/2-inch pieces; 1 cup low-sodium chicken stock; 1 cup frozen petite peas, thawed; 1/2 cup cream cheese, at room temperature; 1/2 cup mascarpone cheese, at room temperature; kosher salt; 2 tablespoons chopped fresh basil leaves

Servings: persons

1/2 lb pastina or 1/2 lb other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup cream cheese, at room temperature
1/2 cup mascarpone cheese, at room temperature
kosher salt
2 tablespoons chopped fresh basil leaves

1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
2
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb pastina or 1/2 lb other small-shaped pasta, such as farfallini, 2 tablespoons olive oil, 1 small onion, finely diced, 2 medium carrots, peeled and diced into 1/2-inch pieces, and more.

Yes, Pastina With Peas And Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pastina With Peas And Carrots

How did you like this recipe?

Frequently Asked Questions