Creamy pasta with peas

  So I’m not saying that this recipe will get your kid to eat their peas, but it’s certainly worth the try.  Maybe they’ll be too excited about the creamy noodles to notice the vegetables.
  It worked on G.
  Once.
  He’s a little less trusting of Mama’s cooking now.
  Here’s what we’re making:
  Here’s what you need:
12 oz pasta (I used bowtie)
10 oz frozen peas
3/4 cup heavy cream
1/3 cup chicken broth
1/2 cup grated Parmesan
  Cook your pasta in a large pot of salted water.  Add your peas 1 minute before your pasta is ready to be drained.  Drain all.  Set aside.
  Add cream and chicken broth to the pot and simmer until thickened slightly (around 7 minutes) before stirring in the Parmesan.
  Return pasta and peas to the pot and combine, stirring until warm.
  I personally find this recipe a touch bland, so I add pepper and basil to spice it up a bit.  The original recipe suggests adding arugula and toasted pine nuts, but that just doesn’t appeal to me.  If you’re not feeling so hot, or for picky kids the unaltered version is fine.  If you’re a more adventurous eater, add your own additions to kick up the flavor.
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