Creamy Bowtie Pasta with Peas and Arugula

I love the convenience of one-dish meals.  There's so much less to clean up afterwards!  This is a favorite option of mine.  We love pasta at our house, but we usually have a salad or vegetable side dish with it.  This pasta is great because the salad is right on top!  I love to add TONS of crispy arugula on my pasta because the flavor is great and I eat less overall pasta.  If your little ones don't like the taste of arugula, you can easily leave it out.  My girls do, so I just tear the leaves into small pieces for them.  

Ingredients

16 oz farfalle pasta

16 oz frozen peas

2 C heavy cream

1 1/2 C Imagine No-Chicken Broth (or vegetable broth)

1 C freshly grated Parmesan cheese

salt and pepper, to taste

3 Tbsp toasted pine nuts

5 oz baby arugula

Directions

1. In a large pot, cook the pasta according to package directions.  Add the frozen peas 1 minute before the end of cooking.  Drain and set aside.
2. Meanwhile, combine the cream and broth in a large skillet.  Over medium-high heat, bring to a simmer and cook until thickened, stirring often.  This may take 15-20 minutes.  Stir in Parmesan until melted. 
3. Add the pasta and peas into the skillet and toss to combine.  Season with salt and pepper to taste.  To serve, place the hot pasta on a plate or bowl, top with pine nuts and arugula.  

Adapted from Martha Stewart