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Pastina with Peas and Carrots (by Giada De Laurentiis) Recipe

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This recipe for Pastina with Peas and Carrots (by Giada De Laurentiis) is from John Paul the Great Home Educators Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb (8oz) pastina
2 tbsp. olive oil
1 sm. onion, diced
2 med. carrots, peeled and diced into 1/2 inch pieces
1 cup chicken stock
1 cup frozen petite peas, thawed
1/2 cup (4 oz.) mascarpone cheese, room temperature
1/2 cup (4 oz.) cream cheese, room temperature
salt

Directions:
Directions:
Bring large pot water to boil, then add salt. Add pasta and cook until tender but still firm (8 - 9 min.). Drain, reserve 1 cup of pasta water.
In skillet, heat oil over med. heat. Add onion and cook until soft. Add carrots and stock and bring to boil. Reduce heat to simmer and cook for 5 minutes. Add peas and cook for 2 minutes (until carrots are tender). Stir in cooked pasta. Remove from pan and add the cheeses (if needed, add a little of pasta water at a time). Season with salt to taste.

Number Of Servings:
Number Of Servings:
6

 

 

 

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