Tuesday, April 1, 2014

Pastina With Peas and Carrots

     We served this at Xavier's Choo Choo Xavier's Two Birthday party. It was a big hit and has always been a favorite in our household. I found the recipe from Food Network's Giada DeLaurentiis. She made it for her little girl's first birthday and I thought it would work well. I also, used Giada's idea of mini meatballs sandwiches. However, I used my own recipe for meatballs and just made them miniature.
     This is a great recipe as an alternative to regular macaroni and cheese or if you want to make it healthier or dress it up a bit for a party. I hope your family enjoys it as much as we do!

Pastina With Peas and Carrots
By Food Network's Giada DeLaurentiis
- This recipe makes half a pound of pasta which is not much. I typically will double the recipe for parties and eat the single amount if it is just us three.

- 1/2 pound Farfellini pasta (miniature bowties) or any small pasta works good
- 2 TBSPS Olive Oil
- 1 small onion, diced
- 2 medium carrots, peeled and diced
- 1 cup low-sodium chicken broth
- 1 cup frozen peas, thawed
- 1/2 cup (4 oz.) cream cheese at room temperature
- 1/2 cup (4 oz.) Mascarpone cheese at room temperature

- Fill a large pot full of water and a dash of salt and put it over high heat to boil. Once it boils add pasta and cook about 8-10 minutes. ( Remember if you are making pasta for a toddler or baby party to make sure it is very soft). Drain, reserving 1 cup of pasta water.
- In a large nonstick skillet, heat oil over medium heat, add onion cook 7 minutes, add carrots and stock bring to boil, reduce to a simmer and simmer for about 5 minutes. Add peas cook another 2 minutes until all is tender. Stir in cooked pasta. Remove from heat add cheeses, transfer to a serving bowl and serve.

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