Spring Vegetable Campanelle

  • 1 pkg. Glorioso's Artisan Campanelle
  • 2 Tbsp. Extra Virgin Olive Oil
  • 6 asparagus stalks, washed and cut into thirds
  • 1 C. peas, fresh or frozen
  • 1 clove garlic, minced
  • 1/2 C. Parmigiano-Reggiano or aged Asiago, grated
  • 2 Tbsp. fresh chopped basil
  • 2 C. chicken stock
  • 1/4 C. heavy cream
  • Salt and freshly ground pepper to taste

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  1. Bring a large pot of water to a boil. Add a fistful of sea salt. Add the farfalle and cook, stirring occasionally, until al dente. Drain and set aside.

  2. In a large skillet, heat the olive oil. Add the asparagus & garlic and cook over medium low heat, 3-4 minutes. Add the chicken stock and cook over high heat until the asparagus are tender, about 5 minutes. Add the peas and stir.

     

  3. Add cream to the skillet and boil until the sauce gets thick, 3-4 minutes. Add the campanelle and combine with the vegetables. Remove from the heat and stir in the basil and 1/2 cup of cheese. Season with salt and pepper. Serve in warm bowls.