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Arugula and Kale Pesto with Spaghetti

Arugula and Kale Pesto with Spaghetti

Arugula pesto 1.JPG

INGREDIENTS

  • 4 oz Parmesan, grated, plus more for serving

  • 1/2 cup toasted walnuts

  • 1 small clove garlic, grated

  • 1 4.5 oz container Bowery Arugula

  • 2.5 oz Bowery Kale Mix

  • 1/2 cup olive oil

  • Kosher salt and black pepper

  • 1 pound spaghetti

RECIPE PREPARATION

Combine grated Parmesan, walnuts and garlic in bowl of a food processor and pulse until walnuts are coarsely ground, about 4 to 5 pulses. Add Bowery Arugula and Bowery Kale Mix and pulse until leaves are roughly chopped. Stream in olive oil and pulse until combined and the mixture is a coarse puree, 4 to 5 pulses. Season with salt and pepper.

Bring a large pot of water to a boil. Season water with salt and add spaghetti and cook according to package instructions. 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.

SERVES 4

Recipe developed by Sue Li for Bowery Farming.

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