Creamy Pasta With Peas

coarse salt and ground pepper
12 oz farfalle pasta
1 pkg (10oz) frozen green peas
3/4 cup heavy cream
1/3 cup vegetable broth
1/2 cup grated Parmesan cheese
2 Tbs pine nuts
1 bunch (5oz) arugula, tough stems removed, chopped

1) 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) 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.

Review: I substituted baby spinach for the arugula, because it’s much easier to find in Idaho. It worked just fine. I have learned that combining vegetable broth and cream is an incredibly yummy sauce that I fall in love with each time I make it. However, each time I look at a new recipe using the combo, I think it sounds weird. It’s incredibly savory and easy to make, though.