Campanelle With Fresh Arugula And Peas Recipes

CAMPANELLE WITH CORN, TOMATOES AND ARUGULA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
• Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
• Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.

CAMPANELLE WITH FRESH ARUGULA AND PEAS

Steps:

• In a large pasta serving bowl place olive oil, tomatoes, basil, garlic, and salt.
• Boil the pasta, adding the peas in the last minute of cooking.
• Drain the pasta and peas. Toss into the tomato sauce with arugula.
• Serve with freshly grated Parmesan cheese.