Name: Campanelle with Corn, Scallions, and Arugula
Prep time: 40 min
Total time: 40 min
Cuisine: Pasta
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

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Italian

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

Garnish: shaved Parmigiano-Reggiano or Parmesan cheese

Campanelle with Corn, Scallions, and Arugula

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