Creamy Pasta with Peas

(62)
Prep Time:
10 mins
Total Time:
30 mins
Servings:
4

Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.

Ingredients

  • Coarse salt and ground pepper

  • 12 ounces farfalle pasta

  • 1 package (10 ounces) frozen green peas

  • ¾ cup heavy cream

  • cup canned reduced-sodium chicken broth

  • ½ cup grated Parmesan cheese

  • 2 tablespoons pine nuts

  • 1 bunch (5 ounces) arugula, tough stems removed, chopped

Directions

  1. For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.

  2. Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.

  3. Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.

  4. For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.

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Cook's Notes

Before using, be sure to wash the arugula well in several changes of cold water to remove all the grit, then pat dry with paper towels.

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