Nowadays, most of us women work just as hard as the men in our lives; FACT. Luckily, I work from home most of the time, but that doesn’t ease the work load one bit. I actually find myself working longer hours then when I had a 9-5 office job. I sometimes even forget to eat lunch, which isn’t something to be proud of.
Today just wasn’t one of those days. I definitely didn’t forget about lunch. For some reason, I was starving by 11:55am, my stomach rumbling and screaming for me to put something in it.
So, I made this scrumptious recipe, credit to Giada De Laurentiis, but I tweaked a few things. Find the original recipe HERE
1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup (4 ounces) cream cheese, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
2 tablespoons chopped fresh basil leaves
I found these little guys in my fridge, which I was about to throw away yesterday! Good thing I didn’t.
I chopped up 2 large carrots into 1/2 inch-ish pieces and about an inch slice of my onion since it was so large. The recipe calls for finely chopped onion, but I was being adventurous and didn’t really have time to be precise – don’t worry, it comes out great, I promise.
The recipe calls for Farfalle or small pasta, but I didn’t have any and these are just so fun to look at. You can use whatever you like or if you want the original, stick to Farfelle.
Sauté your onion first in olive oil in a medium non stick skillet for about 7 minutes until its soft. Then add the carrot and 1/2 cup of low sodium chicken stock. Bring it to a boil and then reduce the heat to a summer for about 5 minutes. Start to boil your pasta in another large pot of salted boiling water at this point.
So your pasta is cooking, your carrots and onions are simmering in the chicken stock…now time to add 1/2 cup if frozen peas that were thawed.
Cook with the peas for two minutes to warm them through.
Your pasta is done, so add it directly into your pan with the onions, carrots and peas and stir it so pasta is coated with all of the yumminess from the pot. Remove pan from the heat. Don’t throw away the pasta water – trust me, you’ll want it.
My favorite part…cheese obviously!
These need to be at room temperate before you add them. I used half of the packet of cream cheese, 4 oz and half the container of Mascarpone. Mix it in with the pasta until the cheese melts and a creamy sauce forms.
And here is your finished product! Top with a bit of chopped basil and a leaf for garnish and you’re done. When I say this is amazing, I am not exaggerating – I went back for seconds. This recipe is super easy, fool proof and who said you can’t have gourmet lunches during your work lunch break? Sure beats fast food!
If you have leftovers, add some of the pasta water to your container so when you heat it up next time, it’s not dry and ready for the garbage.
Let me know how yours comes out