Easy Weeknight Pea and Carrot Pasta
- Bring a large pot of water to a boil. Add the pasta and cook for 9-12 minutes. Drain and reserve.
- In a medium, microwave-safe bowl, combine peas and carrots. Cover and cook for 5 minutes or until carrots are soft.
- In a large pot over low heat, combine the heavy whipping cream and cream cheese. Stir until melted, remove from heat. Add the pasta, peas and carrots. Mix in parmesan. Season with salt and pepper.
Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen
12 ounces Reggano Farfalle
16 ounces Season's Choice Sweet Peas
2 cups diced carrots
¼ cup Friendly Farms Heavy Whipping Cream
4 ounces Happy Farms Cream Cheese
1 ½ cups Priano® Shredded Parmesan Cheese
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste