Pastina with Peas and Carrots

Made this for lunch and it was pretty good! The peas and carrots gave a nice sweet flavor against the tangy cream cheese. I didn't thaw the frozen peas first and it was just fine. Also, I didn't add in the entire cup of pasta water. I slowly poured it over the cheese to help melt and merry the sauce. The sauce will thicken as it cools and sets, too. Just FYI. Try this - it's yummy! :)

Pastina with Peas and Carrots
Recipe courtesy Giada De Laurentiis

.Prep Time:10 minInactive Prep Time:--Cook Time:10 minLevel:
EasyServes:
6 small servings.Ingredients
•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
•Kosher salt
•2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.