Saturday, August 6, 2011

Pasta with Peas, Carrot & Mascarpone Cheese

Adapted from

Whole Grain Pasta - 1 cup
Shallots - 2, finely chopped
Green Chili - 2, finely chopped or 1/4 tsp Crushed Red Pepper Flakes
Garlic Cloves - 4, finely sliced
Carrot - 1, cut into very small cubes
Frozen Green Peas - 1 cup
Homemade vegetable stock / water - 1/4 cup
Mascarpone Cheese - 1 tbsp
Black Pepper
Basil Leaves - 5
Olive Oil - 1 tbsp

Cook the pasta in plenty of salt water till al dente. Drain and mix a tsp of olive oil and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).

Add half tbsp of olive oil in a big skillet. Add the garlic, green chili and shallot and saute till the shallot gets soft and slightly caramelised.

Add the carrot and sprinkle some salt and pepper. Mix well. Add some vegetable stock and cover and cook for a few minutes till the liquid evaporates.

Add the frozen peas and cook for a minute.

Now add the cooked pasta and mascarpone cheese. Toss everything together.

Remove from heat, add some chopped basil leaves on top and serve.

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