Recipes Ingredients Meat & Poultry Pork Recipes Campanelle with Corn, Scallions, and Arugula 3.5 (58) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 40 mins Servings: 8 Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner. Ingredients 4 cups corn (from 5 ears) ½ cup chicken stock 2 tablespoons extra-virgin olive oil 2 ounces sliced smoked bacon, chopped 4 tablespoons unsalted butter 1 red Thai chile, finely chopped Coarse salt and freshly ground pepper 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved) 3 scallions, white and pale-green parts only, thinly sliced 2 cups baby arugula Garnish: shaved Parmigiano-Reggiano or Parmesan cheese Directions Puree 1 cup corn and the chicken stock in a blender. Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes. Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese. 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. Rate it Print