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.


  • 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


  1. In a large pasta serving bowl place olive oil, tomatoes, basil, garlic, and salt.
  2. Boil the pasta, adding the peas in the last minute of cooking.
  3. Drain the pasta and peas. Toss into the tomato sauce with arugula.
  4. Serve with freshly grated Parmesan cheese.
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