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RECIPE: Creamy Campanelle With Sweet Corn, Green Peas & Parmesan

I'm lucky enough to have an amazing farmer's market nearby, and even more lucky to have one particular farmer who texts me a list of the fresh fruit and veggies she'll have at her stand every week. Saturday mornings for me are a feast for the eyes as I plan out the dishes we'll be eating over the next few days - many of which will end up making their way into my writing! I love weaving in food throughout my stories, and readers of The Summer Breeze series and my new release The Recipient seem to enjoy the "food porn" as much as I do! If you try this recipe, let me know how you like it!


Since sweet corn and shelling peas are in season, I put my own spin on a recipe that combines both with my children's new favorite pasta shape, Campanelle.

  • Start by cooking the pasta according to package directions. When there 3 minutes left, add 1 cup of fresh peas. Finish cooking, drain, and set aside being sure to reserve 1/4 cup of pasta water.

  • While the pasta is cooking, melt 3 Tbsn butter in a large skillet. Sprinkle in 3/4 Tbsn flour and whisk for 1-2 minutes on medium-low heat. Don't let it burn.

  • Add 2-3 cloves minced garlic, 1/2 cup of vegetable broth, 1 Tbsn lemon juice, and 1/2 teaspoon of Italian seasoning mix. Simmer on medium-low for 1-2 minutes.

  • Whisk in 1 cup of heavy cream and 3 cups of fresh corn. Let it simmer until it reaches the consistency you like.

  • Stir in as much freshly grated Parmesan as your heart desires.

  • Add salt, pepper, and red pepper flakes to taste.

  • Remove from heat and toss in pasta and peas. Adjust the sauce by adding the reserved pasta water as needed.

  • Sneak in a few bites and adjust the seasoning as needed.

As always, wishing you happy eating and happy reading!