Back to Campanelle with Corn, Scallions, and Arugula All Reviews for Campanelle with Corn, Scallions, and Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Campanelle with Corn, Scallions, and Arugula Recipe Summary prep: 40 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist 4 cups corn (from 5 ears) 1/2 cup chicken stock 2 tablespoons extra-virgin olive oil 2 ounces sliced smoked bacon, chopped 4 tablespoons unsalted butter 1 red Thai chile, finely chopped Coarse salt and freshly ground pepper 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved) 3 scallions, white and pale-green parts only, thinly sliced 2 cups baby arugula Garnish: shaved Parmigiano-Reggiano or Parmesan cheese
Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Gallery Campanelle with Corn, Scallions, and Arugula
Recipe Summary prep: 40 mins total: 40 mins Servings: 8
Gallery
Campanelle with Corn, Scallions, and Arugula
Campanelle with Corn, Scallions, and Arugula
Campanelle with Corn, Scallions, and Arugula
Recipe Summary prep: 40 mins total: 40 mins Servings: 8
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 8
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 8
8
Ingredients
Ingredients
- 4 cups corn (from 5 ears) 1/2 cup chicken stock 2 tablespoons extra-virgin olive oil 2 ounces sliced smoked bacon, chopped 4 tablespoons unsalted butter 1 red Thai chile, finely chopped Coarse salt and freshly ground pepper 1 pound campanelle or other shell-shaped pasta, such as orecchiette, cooked until al dente (1 cup cooking water reserved) 3 scallions, white and pale-green parts only, thinly sliced 2 cups baby arugula Garnish: shaved Parmigiano-Reggiano or Parmesan cheese
Directions
Puree 1 cup corn and the chicken stock in a blender.
Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.
Cook’s Notes Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Cook’s Notes
Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil – you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think “salty like the sea.”) Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.
Reviews (6)
Add Rating & Review 59 Ratings 5 star values: 14 4 star values: 13 3 star values: 25 2 star values: 6 1 star values: 1
Reviews (6)
Add Rating & Review 59 Ratings 5 star values: 14 4 star values: 13 3 star values: 25 2 star values: 6 1 star values: 1
Add Rating & Review
59 Ratings 5 star values: 14 4 star values: 13 3 star values: 25 2 star values: 6 1 star values: 1
59 Ratings 5 star values: 14 4 star values: 13 3 star values: 25 2 star values: 6 1 star values: 1
59 Ratings 5 star values: 14 4 star values: 13 3 star values: 25 2 star values: 6 1 star values: 1
5 star values: 14 4 star values: 13 3 star values: 25 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: 5 stars 05/20/2019 Great recipe. Nice summer dish. Did not need the cheese. A keeper. Martha Stewart Member Rating: 5 stars 06/27/2018 It was great. Everyone loved it. Martha Stewart Member Rating: 5 stars 09/11/2015 Really enjoyed this light dish. Added shrimp (up to a pound) with salt and pepper when the bacon was almost crisp (took them out and added them back after sauce was done). Used light egg noodles. Easy, quick and really delicious! Martha Stewart Member Rating: 4 stars 09/06/2013 Surprisingly delicious! I used orecchiette pasta, and a yellow jalapeno+one dried Thai chili. I couldn't help myself to throw in a clove of garlic. The spiciness from the peppers and arugula (we love spicy) was beautifully off-set by the bacon and corn. Martha Stewart Member Rating: Unrated 08/23/2013 My family absolutely loved this. My 17 year old son could not stop eating it. I could not find the red Thai chile so I added a dash of crushed red pepper flakes. This added a mild heat. I also used large shell pasta because I could not find Campanella. I would make this again tonight!Martha Stewart Member
Rating: 5 stars 05/20/2019
Great recipe. Nice summer dish. Did not need the cheese. A keeper.
Rating: 5 stars
Rating: 5 stars 06/27/2018
It was great. Everyone loved it.
Rating: 5 stars 09/11/2015
Really enjoyed this light dish. Added shrimp (up to a pound) with salt and pepper when the bacon was almost crisp (took them out and added them back after sauce was done). Used light egg noodles. Easy, quick and really delicious!
Rating: 4 stars 09/06/2013
Surprisingly delicious! I used orecchiette pasta, and a yellow jalapeno+one dried Thai chili. I couldn’t help myself to throw in a clove of garlic. The spiciness from the peppers and arugula (we love spicy) was beautifully off-set by the bacon and corn.
Rating: 4 stars
Rating: Unrated 08/23/2013
My family absolutely loved this. My 17 year old son could not stop eating it. I could not find the red Thai chile so I added a dash of crushed red pepper flakes. This added a mild heat. I also used large shell pasta because I could not find Campanella. I would make this again tonight!
Rating: Unrated
All Reviews for Campanelle with Corn, Scallions, and Arugula
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Campanelle with Corn, Scallions, and Arugula
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
