In a pot, bring water to a boil with salt (the water should taste like the sea). Cook the pasta as directed on the package, adding the peas to this pot one minute before finishing. Drain and set aside the pasta and peas.
In a skillet, combine the cream, chicken broth, and let it reduce for 7 minutes. Add the Parmesan cheese and stir.
Add the sauce to the pasta with the peas and stir. Season with salt.
In a skillet, toast the pine nuts over medium heat, stirring constantly for 2 minutes. Add them to the pasta along with the arugula, season with pepper, and combine everything.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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