This pasta with peas is ideal to enjoy these spring days.
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Ingredients4 portions
Preparation
In a pot put water to boil with salt (the water should know to sea) Cook the pasta as the package says one minute before finishing add the peas to this pot. Strain and reserve the pasta and peas.
In a pan combine the cream, the 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 and stir constantly for 2 minutes. Add them to the pasta with the arugula, season with pepper and combine everything.
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