I went over to my friend Lindsay's house for dinner and she made this meal. I thought it was a great summer pasta. It's lighter than traditional pasta and it's great to use up those tomatoes and basil that are growing in your garden!! Here is the recipe along with changes she made to it...
* 1/4 C EVOO
* 1 pt grape tomatoes, crushed (She diced 3 roma tomatoes)
* 3 sprigs basil, torn
* 2 cloves garlic, smashed
* 1 tsp salt
* 1 lb campanella pasta (She used fettuchini. I think it would also be good with Orecchiette or Farfalle Pasta) (I think I will use a little less pasta or a little more of the veggies when making this next)
* 3 C baby arugula, roughly chopped (She put in fresh spinach instead)
* 1 C fresh peas (Or frozen)
1) In large pasta serving bowl, place olive oil, tomatoes, basil, garlic and salt.
2) Boil pasta, adding the peas in the last minute of cooking.
3) Drain pasta and peas and add them to pasta serving bowl.
4) Toss pasta and add the arugula (or spinach).
She also added shredded rotisserie chicken to this. I think it would be good with or without it. Serve with fresh grated parmesan cheese!! Thanks Lindsay for a simple, delicious recipe!
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