Creamy Pasta with Peas

I love anything with arugula!

Coarse salt and ground pepper
12 ounces farfalle pasta
1 package (10 ounces) frozen green peas
3/4 cup heavy cream
1/3 cup canned reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch (5 ounces) arugula, tough stems removed, chopped

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