CAMPANELLE WITH FRESH ARUGULA AND PEAS

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Campanelle with Fresh Arugula and Peas image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 pint grape tomatoes, crushed
3 sprigs basil, torn
1 teaspoon salt
1 pound campanelle pasta
3 cups baby arugula, roughly chopped
1 cup fresh peas
Fresh-shaved Parmesan

Steps:

  • 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.

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