Campanelle with Corn, Scallions, and Arugula

59 Ratings
  • 5 14
  • 4 13
  • 3 25
  • 2 6
  • 1 1

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

Martha Stewart Living, August 2011

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Recipe Summary

prep:
40 mins
total:
40 mins
Servings:
8
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Ingredients

Directions

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

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  • 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.

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Reviews (6)

59 Ratings
  • 5 14
  • 4 13
  • 3 25
  • 2 6
  • 1 1
Martha Stewart Member
05/20/2019
Great recipe. Nice summer dish. Did not need the cheese. A keeper.
Martha Stewart Member
06/27/2018
It was great. Everyone loved it.
Martha Stewart Member
06/27/2018
It was great. Everyone loved it.
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Martha Stewart Member
09/11/2015
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!
Martha Stewart Member
09/06/2013
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.
Martha Stewart Member
08/23/2013
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!
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