Spring Campanelle with Greens and Pistachio Gremolata

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  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Chef Nate Weir

Sturdy Barilla Campanelle is the perfect vessel for a light but decadent cream sauce in this vegetarian pasta that bursts with spring flavors.


Step 1

1. Bring a large pot of water to a boil and season with salt.

Step 2

2. Meanwhile, in a large rondo sweat the shallot and garlic in olive oil over medium heat until translucent, about 5 minutes.

Step 3

3. Add white wine; reduce by half. Add lemon juice, heavy cream, and kosher salt. Reduce cream by about half, until thick enough to coat the back of a spoon.

Step 4

4. While sauce is cooking, blanch green peas in boiling water for 2 minutes. Remove with strainer and shock in ice water. Drain and set aside.

Step 5

5. Blanch sugar snap peas in same boiling water for 3 minutes and shock in ice water. Drain well, then slice on a heavy bias in 1/2” pieces.

Step 6

6. Precook the pasta in boiling water for 5 minutes then drain well and toss with olive oil and spread out on sheet tray and allow to cool.

Step 7

7. Add reduced cream sauce and peas to blender. Puree at high speed until very smooth, at least 1 minute. Taste for seasoning. If not serving immediately, cool rapidly in an ice bath or in a shallow pan to preserve color.

Step 8

8. For Gremolata: toast pistachios in a 400F oven for 3 minutes. Cool 20 minutes then roughly chop. Add chopped parsley, reserved lemon zest, and flake sea salt and toss with olive oil.

Step 9

chop. Add chopped parsley, reserved lemon zest, and flake sea salt and toss with olive oil.
9. To serve, for each serving warm 1 cup sauce in a sauté pan until simmering. Cook parboiled pasta in boiling, salted water for 1 minute then add to warm sauce.

Step 10

10. Fold in sugar snap peas and watercress. Plate and garnish with about 1 Tbsp of Gremolata.


  • For the Pasta: 3 Pounds Barilla Campanelle
  • 3/4 Cup Extra Virgin Olive Oil
  • 1 1/2 Cup Shallot, minced
  • 3 Tbsp. Garlic, minced
  • 3 Cups Dry White Wine
  • 6 Each Lemons (use zest for Gremolata)
  • 3 Quarts Heavy Cream
  • 1 Tbsp. Kosher Salt
  • 36 oz. Green Peas, frozen
  • 30 oz. Sugar Snap Peas, cleaned
  • 3 Buches Watercress, washed and torn
  • For the Gremolata: 3 Cups Pistachios, roasted and salted
  • 1 1/2 oz Parsley, chopped
  • 1 1/2 Tsp. Flaky Sea Salt
  • Lemon Zest from 6 Lemons
  • 3/4 Cup Extra Virgin Olive Oil
Chef Recommended Cuts
  • Campanelle
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