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Melissa

Melissa Veytia
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Recipe

Pasta with Spring Peas

30 mins
Low
3
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This pasta with peas is ideal to enjoy these spring days.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 330 grams pasta, Farfalle type
  • 1 package frozen pea
  • 3/4 cups cream
  • 1/3 cups chicken soup
  • 1/2 cups parmesan cheese
  • 2 tablespoons pinon nuts
  • 140 grams arugula, without stems and cut
  • sea salt
  • black pepper, freshly ground

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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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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