This greens-filled pasta celebrates the flavors of spring, but is sure to be your recipe rotation year-round. While simple to prepare, it’s chock- full of flavor and is a great way to practice utilizing the pasta cooking water to build a luscious pan sauce.
Spring Pasta with Bowery Arugula and Basil
Prep: 15 minutes | Cook: 30 minutes Serves 6
Made for Bowery By
Ashton Keefe is a chef and culinary stylist whose work has appeared in Food & Wine Magazine, The New York Times, as well as the Today Show and Martha Stewart. Her bubbly and convivial nature mirrors her overarching and founding belief that food is an act of love and an opportunity for beauty.
Featured Bowery Ingredients
- 1 pound pasta
- 3 tablespoons extra virgin olive oil
- 1 cup prosciutto, thinly sliced
- 1 red onion, diced
- 1 fennel bulb, diced
- 2 cups grated Parmesan cheese
- Bowery Arugula, 4 oz
- Bowery Basil, 1.5 oz
- kosher salt and pepper, to taste
Make it vegetarian
To make this recipe vegetarian, simply omit the prosciutto.
Make it vegan
For a vegan preparation, omit the proscuitto and substitute the parmesan with a plant-based equivalent or omit entirely.
- Cook pasta in salted water until al dente; reserve 1 cup of cooking water.
- In a large skillet heat a few tablespoons of olive oil over medium high heat and add thinly sliced prosciutto. Cook until crispy and then remove and set aside.
- Add the red onion and fennel and sauté until translucent.
- Add the pasta to the pan, along with 2 cups grated Parmesan cheese, the Bowery Arugula and Bowery Basil.
- Using two spoons, mix the ingredients, allowing the cheese to melt and greens to wilt. Gradually add the pasta water to loosen the ingredients and create a nice sauce that coats the pasta.
- Remove from heat and top with crispy prosciutto. Salt and pepper to taste.