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!