Campanelle pasta with fresh arugula and peas

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Campanelle with Peas


  • 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



  • 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.

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