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Campanelle with Fresh Arugula and Peas

Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.

Campanelle with Fresh Arugula and Peas

Source: Mad Hungry, May 2011


  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 pint grape tomatoes, crushed
  • 3 sprigs basil, torn
  • 1 teaspoon salt
  • 1 pound campanelle pasta
  • 3 cups baby arugula, roughly chopped
  • 1 cup fresh peas
  • Fresh-shaved Parmesan


  1. In a large pasta serving bowl place olive oil, tomatoes, basil, garlic, and salt.

  2. Boil the pasta, adding the peas in the last minute of cooking.

  3. Drain the pasta and peas. Toss into the tomato sauce with arugula.

  4. Serve with freshly grated Parmesan cheese.

Reviews (1)

  • Marlene Price 26 Feb, 2013

    Light, fresh, healthy. Need to either use as side dish or add meat for hungry man. Tomatoes hard to smash, found best to cut in half.

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