Campanelle with Corn, Scallions, and Arugula

Prep Time:
40 mins
Total Time:
40 mins

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


  • 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


  1. Puree 1 cup corn and the chicken stock in a blender.

  2. 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.

  3. 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.

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