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.
- 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
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.