Mini Penne with Carrot Puree and Peas

1 Box Piccolini Mini Penne
1 Pound Carrot, Peeled, Sliced
2 Cups Frozen Green Peas
1 Cup Heavy Whipping Cream
3 Tablespoons Parmesan Cheese, Grated
To Taste Black Pepper, Freshly Ground
3 Tablespoons Extra Virgin Olive Oil
To Taste Salt

BRING a large pot of water to a boil.
BOIL the carrots in a small pot 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.

Number of Servings: 6

Recipe submitted by SparkPeople user KHONNAH.