Bowery Arugula and Baby Kale Pesto with Spaghetti

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Prep: 15 Minutes | Cook: 10-15 Minutes Serves 4

Welcome to the lighter side of pasta—one where Bowery Arugula and Baby Kale are transformed into a creamy sauce that feels deceptively indulgent. Pro tip: pesto is a great way to use up small amounts of leftover greens and cut down on food waste. 

  • 4 oz Parmesan, grated, plus more for serving
  • 1/2 cup toasted walnuts
  • 1 small clove garlic, grated
  • Bowery Arugula, 4.0 oz
  • ½ container of Bowery Baby Kale
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • 1 pound spaghetti
Make it vegan
For a vegan preparation, either omit the parmesan or substitute it with a plant-based equivalent.
Recipe Preparation
  1. Combine grated Parmesan, walnuts and garlic in the bowl of a food processor and pulse until walnuts are coarsely ground, about 4 to 5 pulses.
  2. Add Bowery Arugula and Bowery Baby Kale and pulse until leaves are roughly chopped.
  3. Stream in olive oil and pulse until combined and the mixture is a coarse puree, 4 to 5 pulses. Season with salt and pepper.
  4. Bring a large pot of water to a boil. Season water with salt and add spaghetti and cook according to package instructions.
  5. Drain pasta and reserve 1/2 cup pasta cooking water. Return cooked pasta to pot, add pesto, and pasta cooking water. Stir until spaghetti is coated with sauce. Serve with more grated Parmesan.

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