Creamy Farfalle with Peas & Carrots | #WeekdaySupper
Prep time
Cook time
Total time
  • ⅓ c onion, minced
  • 2 Tb olive oil
  • 3 carrots
  • 1 c frozen or fresh peas
  • 1 box mini farfalle pasta
  • 1 c chicken broth
  • 4 oz cream cheese
  • 4 oz Mascarpone cheese
  • salt & pepper to taste
  • 1 tsp oregano
  1. To begin, start a pot of water for your farfalle pasta. You’ll cook the pasta while you make the rest. I used mini farfalle today, but any fairly small pasta will do. Next, very finely dice or mince the onion and dice the carrots fairly small, about the size of peas. In a large skillet, sauté the onions in a tablespoon of olive oil until tender. When the onions have a little color, add in the carrots and the chicken broth. Allow these to simmer over medium low heat. When the carrots are almost done, toss in a cup or so of fresh or frozen peas – whatever you have on hand. When the peas are cooked, add in the cheeses. Whisk these together until everything is melted, and toss in the salt, pepper and oregano. Let it simmer for just a minute. Add in your cooked pasta. Stir this all together to coat it.
  2. Enjoy!
Any leftovers make a great pasta salad the next day!. If it is a little dry, stir in a little milk and enjoy.
Recipe by Cosmopolitan Cornbread at