Jasper's Favorite

Jasper absolutely loves this!! He could not get enough. It's simple to make, looks bland and not very appetizing but the flavors are actually good. Ally and I enjoyed it almost as much as Jasper did. I can't wait to make it for the rest of the grandkids. Wish they were all here for this visit.

We've had such a great visit with Ally and Jasper. Our favorite times have been at the pool. Jasper wasn't happy at all the first time we got in the water but by the third day he was trying to swim between Ally and me. I'm hoping the movies captured his glee. He absolutely loved it!


Pastina with Peas and Carrots
Recipe courtesy Giada De Laurentiis

Prep Time:10 minInactive Prep Time:--Cook Time:10 min
Level:
Easy
Serves:
6 small servings
Ingredients
1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen petite peas, thawed
1/2 cup (4 ounces) cream cheese, at room temperature
1/2 cup (4 ounces) mascarpone cheese, at room temperature
Kosher salt
2 tablespoons chopped fresh basil leaves
Directions
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 the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. 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 chopped basil.