Spring Pasta with Bowery Arugula and Basil
1 pound pasta
3 tablespoons extra virgin olive oil
1 cup prosciutto, thinly sliced
1 red onion, diced
1 fennel bulb, diced
1 4.5 ounce container of Bowery Arugula
1 1.5 ounce container of Bowery Basil
2 cups grated Parmesan cheese
Kosher salt and pepper, to taste
Cook pasta until al dente and 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. To the pan, sauté red onion and fennel until translucent. To the pan add pasta, 2 cups grated Parmesan cheese and 1 clamshell of both Bowery Farming Arugula and Basil.
Using two spoons mix and allow the cheese to melt and greens to wilt, using the pasta water to loosen and create a nice sauce. Remove from heat and top with crispy prosciutto. Salt and pepper to taste.
Recipe developed by Ashton Keefe for Bowery Farming.