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Campanelle Recipe

Name: Stallas Campanelle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz campanelle pasta (dried); 1.5 tbs kosher salt (for pasta water); 1 tbs extra-virgin olive oil (for tossing); 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 each shallot, finely minced; 2 each garlic cloves, thinly sliced; 8 oz asparagus, woody ends removed, cut into 1-inch pieces on bias; 4 oz sugar snap peas, halved lengthwise; 1 each zucchini, small dice (about 1/2-inch); 1 cup cherry tomatoes, halved; 1 cup fresh basil leaves, julienned; 2 tbsp flat-leaf parsley, chopped; 1 each lemon zest (from 1 lemon); 2 tbs fresh lemon juice; 1 cup grated Parmigiano-Reggiano; 1 tsp red pepper flakes; 0.75 tsp salt; 0.5 tsp freshly ground black pepper; 8 oz grilled chicken, sliced (optional); 8 oz shrimp, peeled and deveined, cooked (optional)

Inspired by Stalla

Time35m

Serves4

Primavera

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Ingredients

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Pasta & cooking

12 oz campanelle pasta (dried)

1 1/2 tbs kosher salt (for pasta water)

1 tbs extra-virgin olive oil (for tossing)

Vegetables & aromatics

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 each shallot, finely minced

2 each garlic cloves, thinly sliced

8 oz asparagus, woody ends removed, cut into 1-inch pieces on bias

4 oz sugar snap peas, halved lengthwise

1 each zucchini, small dice (about 1/2-inch)

1 cup Cherry tomatoes, halved

Herbs, cheese & finishing

1 cup fresh basil leaves, julienned

2 tbsp flat-leaf parsley, chopped

1 each lemon zest (from 1 lemon)

2 tbs fresh lemon juice

1 cup grated Parmigiano-Reggiano

1 tsp Red pepper flakes

3/4 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Optional proteins

8 oz grilled chicken, sliced (optional)

8 oz shrimp, peeled and deveined, cooked (optional)

Method

Pasta & cooking

Boil pasta

Bring a large pot (about 6-8 qt) of water to a rolling boil. Add 1.5 tablespoons kosher salt. Add 12 oz campanelle and cook uncovered, stirring occasionally, until al dente according to package directions (usually 9–11 minutes). Reserve 1.25 cups of pasta cooking water, then drain the pasta and toss immediately with 1 tablespoon extra-virgin olive oil to keep it from sticking.

Vegetables & aromatics

Prep and cook aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large wide skillet over medium heat until the butter foams. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the sliced garlic and cook 30–45 seconds more until fragrant but not browned.

Cook vegetables

Add the asparagus pieces and cook, stirring occasionally, 2 minutes. Add the zucchini and sugar snap peas and continue to sauté 2–3 minutes more until vegetables are bright and just tender-crisp. Stir in the halved cherry tomatoes and cook 1 minute just to warm them through—tomatoes should soften but keep shape.

Finish & assemble

Combine pasta and vegetables

Add the drained pasta to the skillet with the vegetables over low–medium heat. Toss to combine. Add 1/2 cup of the reserved pasta water and 2 tablespoons lemon juice, stirring to create a light sauce. If needed, add more reserved pasta water, 2 tablespoons at a time, to loosen the sauce so it coats the pasta.

Emulsify and season

Sprinkle in 1 cup grated Parmigiano-Reggiano and 1 cup julienned basil, and toss vigorously so the cheese melts into the sauce and emulsifies with the pasta water and olive oil. Stir in lemon zest, 2 tablespoons chopped parsley, 1 teaspoon red pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Add optional protein

If using grilled chicken or cooked shrimp, fold it in now and warm through for 1–2 minutes.

Serve

Divide among 4 warm bowls, drizzle with an extra 1 teaspoon olive oil per serving if desired, garnish with additional basil and a light grating of Parmigiano. Serve immediately.