Categories: Pasta

Ingredients

• 1 lb. campanelle
• 1 1/2 cups corn (from 2 ears)
• 1/4 cup olive oil
• 2 cups multicolored cherry tomatoes
• 2 tbsp. olive oil
• 3 oz. crumbled goat cheese
• 4 cups packed baby arugula

Directions

1. Cook pasta as directed. Drain, reserving 1 cup cooking water.

2. Meanwhile, saute corn in olive oil in a large pot over medium-high heat until browned, 4 to 6 minutes. Add cherry tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.

3. Add the pasta, 1/2 cup cooking water and olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water as needed; season with salt and pepper.

4. Remove from the heat and stir in 3 oz. crumbled goat cheese. Working in two batches, add baby arugula and stir until lightly wilted.

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