Steps:
1. Boil the carrots until thoroughly cooked, 6-7 minutes or until tender; drain.
2. Heat cream in a medium saucepan; bring to a boil and remove from heat.
3. Place half of the carrots and cream in a food processor, (may puree all the carrots, if desired); cover and process until smooth. Add salt and black pepper to taste.
4. Cook BARILLA Piccoini Mini Penne according to the package directions, reserving 1-2 ladles of cooking water before draining.
5. Return carrot and cream mixture to sauce pan. Add peas and remaining carrot slices. Simmer over medium heat for 3 minutes.
6. Drain BARILLA Piccolini Mini Penne and toss with the sauce, add 1-2 ladles of cooking water as needed to thin the sauce.
7. Stir in olive oil and Parmesan cheese before serving.
Pasta that pleases every time with healthy vegetables.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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