Bow Tie Pasta with Peas Carrots and Cheese


  • 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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