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