Pastina With Peas And Carrots

This recipe is from Giada de Laurentiis (here is the link), and it's one of Jeven's favorite meals.

You may notice there's no basil in the picture of the ingredients I used, or in the prepared pasta dish. It's just because Jeven doesn't like it. I've added it before for Steve and I, and we both really like this dish with the basil.

Ingredients

• 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini  (I use the mini bow tie shaped pasta)
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 cup low-sodium chicken stock
• 1 cup frozen petite peas, thawed
• 1/2 cup (4 ounces) cream cheese, at room temperature
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• Kosher salt
• 2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

*I want to make a note that in the first paragraph of instructions, it says to reserve some of the pasta water. But then it doesn't mention anything else about it after that. I've always not added the reserved water, and we really enjoy it like that.
*I also want to mention that the sauce is a very light sauce and not super heavy or rich. We think it's really good. :)