Cook pasta to al dente according to package instructions. Add peas 1-2 minutes before done cooking. Drain and return to pot.
In a separate, smaller pot, add cream and broth. Whisk together and heat over medium for 5-6 minutes. Whisk in parmesan, and allow to melt and blend together.
Pour sauce over pasta and peas; mix well to completely coat.
Assemble salads by tossing spinach, raspberries and dressing together.
Serve pasta topped with pine nuts; salad on the side.