Creamy Pasta with Asparagus

Recipe from Everyday Foods, but adapted and tested in Alice's Kitchen
Serves 4

My hubby and I spent this lovely spring day working out in the garden near our asparagus patch. We came in pretty hungry, so I whipped up an Alice's A+ Salad, Blackened Tilapia (recipes on this blog) and this pasta side dish. Since I didn't have frozen peas or arugula, I had to be flexible and adapt the recipe a bit. In place of the peas, I used asparagus. I blanched the asparagus and then added it to the dish along with the spinach which I used instead of arugula. After making the dish, I thought that sugar snap peas would also make a tasty substitution. I only had 1/2 cup of heavy cream left in the fridge, so I made up the difference with half & half. (Before using arugula, be sure to wash it well in several changes of cold water to remove all the grit, then pat dry with paper towels. ) Jim really, really liked the crunch of the pine nuts. You can find them in the bulk section at Lost River Market & Deli.

Coarse salt and ground pepper
12 ounces farfalle pasta or other short pasta shapes such as fusilli, orecchiette, or penne
1 package (10 ounces) frozen green peas or 1 bunch asparagus (cut into 2 inch pieces) or sugar snap peas
3/4 cup heavy cream or 1/2 cup heavy cream & 1/4 cup half & half
1/3 cup canned reduced-sodium chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons pine nuts
1 bunch (5 ounces) arugula, tough stems removed, chopped or large handful of fresh baby spinach

Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot. (If using asparagus or sugar snap peas, blanch in boiling water until bright green and crisp tender. Drain and then add to the pasta along with the cream mixture.)
Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
Add sauce to pasta and peas or asparagus or sugar snap peas; toss to combine. Season with salt. Add arugula or spinach. Season with pepper. Toss to combine, and serve immediately.