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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.

Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

    Serve with freshly grated Parmesan cheese.

Source
Mad Hungry, May 2011

Reviews (1)

  • 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.