
1 box mini penne
1 lb. carrots, peeled and diced
1 cup heavy cream
2 cups frozen green peas
3 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt and pepper to taste
Boil the carrots until thoroughly cooked, drain. Bring cream to a boil and remove from heat. Cook pasta according to package directions, reserve about a cup of the cooking water. Puree 1/2 the carrots and all of the cream in a blender or food processor. Season with salt and pepper to taste. Return cream mixture to saucepan, add carrots and peas and simmer for 3 minutes. Drain pasta and toss with the sauce, add pasta water as needed to thin sauce. Stir in olive oil and cheese before serving.
This looks yummy. I think I will try it next week.
ReplyDeleteI hope you enjoy it. We really loved it.
ReplyDeleteI just had to tell you that I tried this dish tonight and I loved it too! I loved that the sauce had carrot puree and my kids didn't even know. I think that's the first time Zack ever ate a carrot! It made me think of Jessica Seinfeld's book Deceptively Delicious...I may have to look at that one and see what else I can hide in their food! Thanks for a great recipe.
ReplyDeleteI'm so happy you enjoyed it! I haven't read Jessica Seinfeld's book yet but I've heard good things about it.
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