Campanelle with Fresh Arugula and Peas
Serves 4
On many spring and summer nights, I want to eat the freshest vegetables possible with a minimal amount of cooking. This is an update of a pasta salad with barely wilted vegetables. A quick stop at the greengrocer, and you can make the sauce in the time it takes to boil water and cook the pasta. Use a wooden spoon or a large fork to crush the tomatoes.
INGREDIENTS
- 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
DIRECTIONS
- 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.
pantry
Need help with the ingredients? Check our pantry list: