Bow Tie Pasta with Peas Carrots and Cheese
Ingredients
1 lb of bow tie pasta | ||
2 carrots, peeled and cut into 1/4 inch chunks | ||
1 cup frozen or fresh peas | ||
1/2 lb of cream cheese, softened | ||
1/4 lb of Marscapone cheese | ||
1 cup chicken stock | ||
10 basil leaves chopped | ||
kosher salt and black pepper to taste |
- Cook pasta according to package directions. Drain and set aside.
- Cut carrots in cubes.
- In a large sauce pan add the chicken stock and carrots. Cook using medium heat until carrots are tender.
- Lower heat to simmer and add pasta, cream cheese, peas and Marscapone cheese.
- Season with salt and pepper.
- Gently stir until cheeses have melted.
- Add to a large platter garnish with fresh basil and serve.
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