Arugula and Kale Pesto with Spaghetti
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
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.
Recipe developed by Sue Li for Bowery Farming.