Min Penne with Carrot Puree and Peas

We've been working very hard at this house to eat more veggies. Some nights the girls do fine with this plan, but I'm still looking for every option to get closer to nine servings a day. So when I saw this recipe on the back of a Barilla pasta box, I pulled it to try. I do not list carrots among my favorite foods, but I really enjoyed this...likely it had something to do with the cup of heavy cream.

*1 lb. mini penne pasta

*1 lb. carrots, peeled and sliced

*1 c. heavy whipping cream

*2 c. frozen peas (I used fresh broccoli)

*3 TBSP. Parmesan cheese, grated

*salt and pepper to taste

Boil the carrots (I boiled mine in half water/half chicken broth ) until thoroughly cooked, about 6-7 minutes until tender; drain. Meanwhile in a medium sauce pan, bring cream to a slow boil and remove from heat. Cook pasta according to package instructions, reserve about a cup of cooking water. Place half the carrots and cream in a food processor; cover and process until smooth (or save yourself another dish and use an immersion blender); add salt and pepper to taste. Return carrot 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 the reserved pasta water as needed to thin sauce. Stir in cheese before serving.