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Campanelle with Corn, Scallions, and Arugula

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Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

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Reviews

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How would you rate this recipe?
56
  • janey83
    11 SEP, 2015
    Really enjoyed this light dish. Added shrimp (up to a pound) with salt and pepper when the bacon was almost crisp (took them out and added them back after sauce was done). Used light egg noodles. Easy, quick and really delicious!
    Reply
  • General Jim
    6 SEP, 2013
    Surprisingly delicious! I used orecchiette pasta, and a yellow jalapeno+one dried Thai chili. I couldn't help myself to throw in a clove of garlic. The spiciness from the peppers and arugula (we love spicy) was beautifully off-set by the bacon and corn.
    Reply
  • kgmack4
    23 AUG, 2013
    My family absolutely loved this. My 17 year old son could not stop eating it. I could not find the red Thai chile so I added a dash of crushed red pepper flakes. This added a mild heat. I also used large shell pasta because I could not find Campanella. I would make this again tonight!
    Reply

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