Campanelle pasta with fresh arugula and peas

Ingredients

• 1 large red bell pepper, chopped
• 1 cup fresh peas, roughly chopped
• ¼ cup basil, chopped
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, peeled and crushed
• 1 teaspoon salt
• 1 teaspoon lemon pepper
• 1 TBSP lemon zest and 1 TBSP lemon juice
• 1 pound campanelle pasta
• 3 cups green salad mix (or arugula) roughly chopped
• Fresh-shaved Parmesan

Directions

• Chop peppers, peas and basil and put in large bowl
• Mix dressing (oil, garlic, salt, pepper, lemon zest and lemon juice)
• Boil the pasta. When al dente, drain and rise with cold water to chill
• Add pasta to veggies. Add arugula and toss with dressing.
• Serve with freshly grated Parmesan cheese.