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Here's a sure-fire way to get the kids (and others) to eat their peas and carrots!

Mini Penne with Carrot Puree and Peas

1 (16-ounce) box Barilla Piccolini Mini Penne

1 pound carrots, peeled and sliced

1 cup heavy whipping cream

2 cups frozen green peas

3 tablespoon extra virgin olive oil

3 tablespoon freshly grated Parmesan cheese

Salt and white pepper to taste

1. Boil the carrots until thoroughly cooked (6 to 7 minutes or until tender), drain.
2. Meanwhile, in a medium sauce pan, bring cream to a boil and remove from heat.
3. Cook pasta according to package instructions, reserving 1 to 2 ladles of cooking water.
4. Place half the carrots* and cream in a food processor; cover and process until smooth, add salt and pepper to taste.
5. Return carrot and cream mixture to sauce pan. Add peas and remaining carrots slices; simmer over medium heat for 3 minutes.
6. Drain pasta and toss with the sauce, add 1 to 2 ladles of water from pasta as needed to thin sauce; stir in olive oil and cheese before serving.

Serves 6.

* May puree all the carrots, if desired

Recipe and photograph provided courtesy of Barilla America.

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