Back to Creamy Pasta with Peas All Reviews for Creamy Pasta with Peas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 fd101470tog007a.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 fd101470tog007a.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
fd101470tog007a.jpg
fd101470tog007a.jpg
Ingredients
Ingredients
- 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
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.
Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
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.
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.
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.
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.
Reviews (9)
Add Rating & Review 62 Ratings 5 star values: 18 4 star values: 9 3 star values: 15 2 star values: 16 1 star values: 4
Reviews (9)
Add Rating & Review 62 Ratings 5 star values: 18 4 star values: 9 3 star values: 15 2 star values: 16 1 star values: 4
Add Rating & Review
62 Ratings 5 star values: 18 4 star values: 9 3 star values: 15 2 star values: 16 1 star values: 4
62 Ratings 5 star values: 18 4 star values: 9 3 star values: 15 2 star values: 16 1 star values: 4
62 Ratings 5 star values: 18 4 star values: 9 3 star values: 15 2 star values: 16 1 star values: 4
5 star values: 18 4 star values: 9 3 star values: 15 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: 5 stars 04/13/2018 I love pine nuts and if you are out, you can use pepitas (roasted salted pumpkin seeds). They are good too in this dish. Martha Stewart Member Rating: 5 stars 04/03/2018 This was easy to make. I mixed in spinach. The kids loved it. My husband loved it. The peas gave it a sweet flavor. It was easy and quick. I will make this again. Martha Stewart Member Rating: Unrated 12/10/2008 Delicious, the whole family loves it (minus the arugula and pine nuts for the kids) and I usually add some shredded chicken for a complete meal. So easy too. Martha Stewart Member Rating: Unrated 09/05/2008 For little ones I would change the Arugula to baby spinach leaves and omit the pinenuts. Martha Stewart Member Rating: Unrated 09/02/2008 I would use 1/2 and half in place of heavy cream and reduce fat chichen broth. Martha Stewart Member Rating: Unrated 09/02/2008 There are several Fat-Free 1/2 Martha Stewart Member Rating: Unrated 09/02/2008 I second that! Let's help our nation move forward to eating healthier - TODAY! Martha Stewart Member Rating: Unrated 09/02/2008 Love the idea but hate the cream I often substitute evaporated milk and it works great without the fat! Martha Stewart Member Rating: Unrated 09/02/2008 A substitute for heavy cream would be great...there are too many fat ingredients in these recipes....substitutes for the heavy fats would be welcomed.Martha Stewart Member
Rating: 5 stars 04/13/2018
I love pine nuts and if you are out, you can use pepitas (roasted salted pumpkin seeds). They are good too in this dish.
Rating: 5 stars
Rating: 5 stars 04/03/2018
This was easy to make. I mixed in spinach. The kids loved it. My husband loved it. The peas gave it a sweet flavor. It was easy and quick. I will make this again.
Rating: Unrated 12/10/2008
Delicious, the whole family loves it (minus the arugula and pine nuts for the kids) and I usually add some shredded chicken for a complete meal. So easy too.
Rating: Unrated
Rating: Unrated 09/05/2008
For little ones I would change the Arugula to baby spinach leaves and omit the pinenuts.
Rating: Unrated 09/02/2008
I would use 1/2 and half in place of heavy cream and reduce fat chichen broth.
There are several Fat-Free 1/2
I second that! Let’s help our nation move forward to eating healthier - TODAY!
Love the idea but hate the cream I often substitute evaporated milk and it works great without the fat!
A substitute for heavy cream would be great…there are too many fat ingredients in these recipes….substitutes for the heavy fats would be welcomed.
All Reviews for Creamy Pasta with Peas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Creamy Pasta with Peas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
