Barilla: The official pasta and pasta sauce of HSN shares easy-to-make recipes at HSN.com

Manage email CUSTOMER SERVICE My account Order status

in the kitchen with Barilla

Piccolini® Mini Penne with Carrot Puree

Yield: 4-6 Servings

Ingredients:

1 box Piccolini® Mini Penne
1 pound carrots, peeled and sliced
1 cup heavy whipping cream
2 cups frozen green peas
3 tablespoon extra virgin olive oil
3 tablespoon parmesan cheese, grated
To taste white pepper
To taste salt

Directions:

Boil the carrots until thoroughly cooked, 6-7 minutes or until tender; drain.
Heat cream in a medium saucepan; bring to a boil and remove from heat.
Place half of the carrots and cream in a food processor; cover and process until smooth. Add salt and black pepper to taste.
Cook Piccoini Mini Penne® according to the package directions, reserving 1-2 ladles of cooking water before draining.
Return carrot and cream mixture to sauce pan. Add peas and remaining carrot slices. Simmer over medium heat for 3 minutes.
Drain Mini Penne and toss with the sauce, add 1-2 ladles of cooking water as needed to thin the sauces.
Stir in olive oil and cheese before serving.