Categories: Pasta Main Dish

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

1. In a large pasta serving bowl place olive oil, tomatoes, basil, garlice, and salt.

2. Crush tomatoes to release juice.

3. Boil the pasta, adding the peas in the last minute of cooking.

4. Add small amount of pasta cooking fluid to sauce to thicken.

5. Drain the pasta and peas. Toss into the tomato sauce with arugula.

6. Serve with freshly grated Parmesan cheese.

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