Best Campanelle With Fresh Arugula And Peas Recipes

Campanelle with Corn, Scallions, and Arugula image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

4 cups corn (from 5 ears)
1/2 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

Steps:

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.

Campanelle with Zucchini and Mint image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

1 pound campanelle or other short pasta
Coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling
2 medium zucchini (about 1 pound), sliced into 1/4-inch rounds
2 tablespoons minced garlic (from 4 cloves)
1/4 teaspoon red-pepper flakes, plus more for serving
1/3 cup sliced pitted Kalamata olives
2 tablespoons fresh lemon juice
Shaved ricotta salata and fresh mint leaves, torn if large, for serving

Steps:

Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add zucchini; season with salt. Cook, stirring occasionally, until tender and golden brown in spots, about 5 minutes. Add garlic, red-pepper flakes, and olives; cook, stirring, until fragrant, about 30 seconds. Pour zucchini mixture over pasta, add lemon juice, and toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, mint, and more red-pepper flakes, and drizzled with oil.

Campanelle with Tomatoes and Feta image

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
6 green onions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) arugula
1 1/2 cups crumbled feta cheese (about 7 ounces)

Steps:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.

Campanelle with Corn, Tomatoes and Arugula image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound campanelle
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups corn kernels (from 2 ears)
2 cups cherry tomatoes
Freshly ground pepper
3 ounces crumbled goat cheese
4 cups packed baby arugula

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.