Monday night called for an occasion: girl's night. So Jules came over for dinner and a movie. We had Quick Campanelle with Peas, which I've made a couple times. It's a recipe that will probably stick around. It's quick and quite good. I've taken the artichokes out from the original recipe and have added more ham. I usually use whatever pasta I find in the cupboard. It works.
Quick Campanelle with Peas
Makes: 4 servings
Start to Finish: 20 minutes
Ingredients
- 8 ounces dried campanelle, radiatore or rotini pasta
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1/2 cup chopped fresh tomato
- 1/2 cup finely shredded Pecorino Romano or Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1/8 teaspoon ground black pepper
- 1/4 cup black forest ham, cut in slivers
- Finely shredded Pecorino Romano or Parmesan cheese (optional)
Directions
Cook pasta according to package directions, adding frozen peas and minced garlic the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water.
In a large serving bowl toss together drained pasta mixture, the pasta water, canned artichoke hearts (if using), tomato, the 1/2 cup Pecorino Romano cheese, olive oil, and pepper. Toss to combine. Sprinkle with ham and, if desired, additional shredded cheese.
No comments:
Post a Comment