Pastina With Peas & Carrots

Source: Giada At Home

Ingredients:
8oz Pastina (Use Farfallini)
2 tbsp olive oil
1 small onion ~ finely diced
2 medium carrots ~ diced
1 cup chicken stock
1 cup frozen petite peas ~ thawed
½ cup cream cheese ~ room temperature
½ cup mascarpone cheese ~ room temperture
Salt & pepper
2 tbsp chopped fresh basil leaves

Directions:

1. Bring a large ot of salted water to a boil over high heat.  Add the pasta & cook until tender but still firm to the bite for about 8-10 minutes.   Drain, reserving about 1 cup of the pasta water.
2. In a large non-stick skillet, heat the oil over medium heat.   Add the onion & cook, stirring occasionally until soft about 7 mins.   Add the carrots & stock & bring to a boil.   Reduce the heat to a simmer & cook for 5 mins.
3. Stir in the cooked pasta.   Add the peas to the pan & cook until the peas are warmed through.
4. Remove the pan from the heat & add the cheeses.   Stir until the mixture is incorporated & forms a sauce.   Season with salt & pepper to taste.   Transfer to a large serving bowl & garnish with chopped basil.