Pastina with Peas and Carrots

March 12, 2010 · Filed under Nutritious meals for kids, Pasta

I love this recipe from Giada at Home, On her show she made this for kids at her daughter’s first bday party.
I think its great not only for kids but also grown-ups.
I have tried this recipe with some changes, i added chopped garlic while sauting the onions just for a slight kick and on an occassions when i hav’nt had mascarpone cheese, i’ve substituted it with heavy cream.

PASTINA WITH PEAS AND CARROTS

INGREDIENTS
1/2 pound (8 ounces) pastina or 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 (4 ounces) cream cheese, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
Kosher salt
2 tablespoons chopped fresh basil leaves

SERVES
6 small servings

PREP TIME
5 minutes

COOK TIME
15 minutes

DIRECTIONS

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.
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.

CREDIT
Giada Laurentiis from Giada at home