Mini Penne with Carrot Puree and Peas

• 1 box Barilla Piccolini Mini Penne
• 1 pound carrots, peeled and sliced
• 1 cup heavy whipping cream
• 2 cups frozen green peas
• 3 Tbsp extra virgin olive oil
• 3 Tbsp Parmesan cheese, grated
• salt and white pepper to taste

BOIL the carrots until thoroughly cooked (6-7 minutes or until tender), drain. Meanwhile, in a medium sauce pant, BRING cream to a boil and remove from heat, COOK pasta according to package instructions, reserving 1-2 ladles of cooking water. PLACE half the carrots* and cream in a food processor;cover and process until smooth, add salt and pepper to taste. RETURN carrots and cream mixture to sauce pan. ADD peas and remaining carrot slices; simmer over medium heat for 3 minutes. DRAIN pasta and toss with the sauce, add 1-2 ladles of water from pasta as needed to thin sauce; stir n olive oil and cheese before serving. ENJOY!
*Puree all the carrots for a more kid friendly option.

Don't forget a fresh toss garden salad with a low-fat dressing(balsamic and vine agar), garlic bread and red wine to compliment your dinner.