Pastina With Peas And Carrots
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Bring a large pot of salted water to a boil over high heat
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
3
Drain, reserving about 1 cup of the pasta water
4
In a large nonstick skillet, heat the oil over medium heat
5
Add the onion and cook, stirring occasionally until soft, about 7 minutes
6
Add the carrots and stock and bring to a boil
7
Reduce the heat to a simmer and cook for 5 minutes
8
Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender
9
Stir in the cooked pasta
10
Remove the pan from the heat and add the cheeses
11
Stir until the mixture is incorporated and forms a sauce
12
Season with salt, to taste
13
Transfer to a large serving bowl and garnish with chopped basil