Creamy Pasta with Peas

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.

Prep: 10 minutes
Total: 30 minutes

• 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

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.