You need a pasta that is good for cupping peas and carrots, like orecchiette, shells, or farfalle. Any of those shapes will work, maybe even rigatoni. Then you need a bag an onion, a bag of frozen or fresh peas and lots of chopped up carrots. The cheeses of choice: cream cheese and Italian Mascarpone. You're well on your way to one delicious springtime meal.
I mean does it get anymore springtime than peas and carrots? This would also make a wonderful accompaniment to an Easter ham. Just saying.
If you love peas and carrots and are looking for another way to get them into your diet, try this recipe. highly recommend it! I've made it at least a handful of times and it's a hit each and every time! If you chose to use a veggie stock, you can make it vegetarian.
Pasta with Peas and Carrots
Recipe Adapted from Food Network
by Giada De Laurentiis
1 pound pasta (small shapes like farfallini or orecchiette)
2 tablespoons olive oil
1 small onion, finely diced
4 medium carrots, peeled and diced into 1/2" pieces
1 cup chicken stock
2 cups frozen petite peas, thawed
8 ounces cream cheese, at room temp
8 ounces mascarpone cheese, at room temp
salt and black pepper
chopped fresh basil leaves, to garnish*
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.