Monday, November 30, 2009


Some dishes are so succulent and delicious that I feel guilty even reading the recipe! This is one of those. It is very simple to make, but you do have to go on a little hunt to find arugula, as it isn't a green that the run-of-the-mill big grocery stores carry. I find it odd that in Istanbul it is called "Rocket" and it's abundant and cheap, but here in California it is a delicacy and is quite pricey. However, you dare not omit using it if you want to bring this recipe where it belongs -- in culinary heaven.


12 oz farfalle pasta
1 pack (10 Oz) frozen green peas
1/4 Cup heavy cream
1/3 cup canned reduced-sodium chicken brother
1/2 c grated parmesan
2 T pine nuts, toasted
1 bunch arugula

Toast pine nuts in a skillet over medium heat, shaking frequently until golden - 1 to 2 minutes. Set aside.

In a large pot of boiling salted water, cook pasta until al dente. Addpeas 1 minute before end fo cooking. Drain; return pasta and peas to pot.

Meanwhile, in a large skillet, combine cream and chicen broth. Simmer until thickened slightly, about 7 minutes. Stire in Parmesan until melted.

Add sauce to pasta and peas; toss to combine. Season with salt. Add to reserved pasta along with arugula. Season wiht pepper. Toss to combine and serve immediately.


How much closer could heaven get?

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