Peas and Carrots Pasta

You'd think after three years of marriage I would know to trust Matt & his taste. He's always printing out recipes he thinks we should try & often I question his choice. More likely than not though, I end up liking the recipe once we make it. This was one of those circumstances. Matt said he wanted to try this carrot pasta & I just had a hard time imagining it would be any good. I was so wrong.

I didn't really look at the fact that the carrots are roasted with garlic until they are caramelized. Mixed with heavy cream & cheese they turn into a rich flavorful sauce. I decided to add a little red pepper flakes to the dish because I thought a some heat would be good against the sweetness of the carrots & peas. Both Matt & I agreed that spice really added a lot.

Despite the fact this is made with heavy cream & cheese it still felt like a light meal, plus its full of veggies!

Peas & Carrots Pasta
(adapted from The Cooking Photographer)

8 oz carrots (about 3), peeled & cut into 1-inch pieces
3 garlic cloves, peeled
1 T fresh thyme leaves, chopped
1 T olive oil
salt & pepper
6 oz pasta
1/3 c heavy cream
3 T grated Parmesan
1/8 - 1/4 t crushed red pepper flakes
3/4 c frozen peas, thawed

Preheat oven to 400 F.

Place the carrots, garlic & thyme in a small roasting pan. Drizzle with the olive oil & stir to coat. Season with salt & pepper then stir again. Roast in the oven for 45 - 50 minutes brown & caramelized.

Cook pasta according to directions.

While the pasta is cooking, put the roasted carrots & garlic into a food processor or blender. Add the cream, parmesan & red pepper. Blend until smooth.

When the pasta is cooked set aside 1/3 - 1/2 cup off the cooking water. Drain the pasta & return to the hot pan. Stir in the blended carrot sauce and the peas. Add some of the reserved cooking water if the sauce is too thick. Serve with more grated Parmesan.

Serves 2

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