Carrot & Peas Pasta

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You wake-up on a fine day morning looking for the best the day has to offer. Make your kids his/her breakfast and get them ready for school. While dropping them off at school, you kiss their forehead and give them a good-bye hug, saying "I Love You", assuring them that you 'll be back, right there to pick them up. Then, get back to home/work thinking everything is perfectly fine until you get a call saying "Your child will not be home.. he/she was shot and killed". 

Did you think that that will be the last hug that you 'll ever give them? Did you even think that that will be the last kiss that you 'll ever give them? The one thing that you loved to death is gone and is never coming back. Can you even believe this? There are parents & families who are going through this right now. Let us join & pray for them. Let God give all the courage and strength for them to get past this horrific incident.

And, to all 20 beautiful, innocent kids and 6 adults who suffered & died in the Connecticut School shooting incident - 'Rest in Peace'. (As a mother of two kids, I am shaking & teary-eyed as I am writing this).

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Carrot & Peas Pasta is a kid-friendly recipe that I remembered from one of Giada's shows on Food channel. Try it and I am sure your kid will love this recipe as much as my kid did!

Basic Info
Complexity - Simple
Prep time - 10-15 mins
Cook time - 20 - 30 mins
Serves - 2

Ingredients
Uncooked Pasta - 2 cups (Any smaller variety of pasta - I used Farfalle tricolor)
Carrot - 1 cup (peeled and diced into 1/2 inch pieces)
Peas - 1/2 cup (thawed if frozen)
Onion - 1 no (Small, finely chopped)
Vegetable broth - 1 cup
Mascarpone cheese - 2-3 tsp
Cream cheese - 2-3 tsp
Red chilli flakes - 1/4 - 1/2 tsp (optional)
Cumin powder - 1/4 tsp (optional)
Salt - to taste
Olive oil - 2-3 tbsp
Fresh basil leaves - 2-3 tbsp (chiffonades)

Method

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 olive oil over medium heat. Add onion and cook, stirring occasionally until . 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 basil chiffonades.

Note: Adding fresh basil definitely elevates the taste of the dish.