Pea and Arugula Pasta

I received two large (12 or so ounces each) bunches of arugula in my  Washington's Green Grocer and I was at a loss.  B isn't exactly a huge fan of all things bitter and I couldn't imagine that the baby lady would be either, so I went onto facebook and begged my friends for ideas.  I received several suggestions, one of which was an easy pasta dish found here on Martha Stewart's website.

I loved the fact that this recipe had a bunch of peas in it because the tiny one eats those on occasion, and B is a huge fan.  When we traveled to Ireland, he was ecstatic about "mushy peas" being on the menu at all the restaurants.  I told him that he was eating glorified baby food....

Anyway,  I wouldn't call this recipe a winner for my household as I believe B called it "butt weed" at one point, but I enjoyed it.  I liked the occasional bit of bitterness and the brightness of peas (this sentence sound so pretentious) and of course I loved the pasta.  But who doesn't like pasta...oh yeah, my daughter!  I can't get over it.
Ingredients:
1 lb. rotini pasta
1 10 oz. package frozen peas
3/4 c. heavy cream
1/3 c. vegetable broth
3/4 c. grated Parmesan cheese
1 T. pine nuts, toasted
5 oz. arugula with tough stems removed, chopped

How:
Add pasta to a large pot of salted, boiling water and cook according to the packages instructions.  One minute before the pasta is done, add the frozen peas.  Drain and return the pasta and peas to the pot.

While you're cooking the pasta and peas, combine the cream and vegetable broth in a large skillet.  Simmer until slightly thickened, about 5-8 minutes and then stir in the Parmesan cheese until it melts.

Add the sauce to the pan with the pasta and peas.  Add in the toasted pine nuts and chopped arugula and season with salt and pepper if desired.  Toss and serve.

adapted from this recipe
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