Pastina With Peas And Carrots Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
289
FAT
52%
CHOL
29%
SOD
10%

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Ingredients for 6 servings

1 cup frozen petite peas, thawed

2 tablespoons olive oil

1 cup low-sodium chicken stock

1 small onion, finely diced

1/2 cup (4 ounces) mascarpone cheese, at room temperature

1/2 cup (4 ounces) cream cheese, at room temperature

2 tablespoons chopped fresh basil leaves

2 medium carrots, peeled and diced into 1/2-inch pieces

Kosher salt

1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini

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