Carrots and Peas Mac and Cheese

• 1 pound pasta spirals
• 10 ounces frozen baby peas, thawed
• 2 pounds carrots, cut into chunks
• 1 small shallot, halved
• 3 cups low-sodium chicken broth
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

1. In a large pot of boiling salted water, cook the pasta until al dente, 2 minutes before the pasta is done, stir in the peas and cook 2 minutes, then drain.
2. In a medium heavy pot with a lid, simmer the carrots with the shallot, chicken broth, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper until the carrots are very tender, about 20 minutes.
3. In a food processor, pulse the carrot mixture until smooth.
4. Season with salt and pepper to taste.
5. Toss the pasta with the carrot puree and peas, then serve.

pasta spirals, baby peas, carrots, shallot, lowsodium, extravirgin olive oil, kosher salt, freshly ground black pepper

Taken from www.foodandwine.com/recipes/carrots-and-peas-mac-and-cheese (may not work)