• Prep: 15 min
  • Cook: 10 min
  • 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.

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  • 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
  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.
Bowery Ingredients
Our chef

Made for Bowery by Sue Li.

Sue Li is a food stylist and recipe developer based in New York City. She is a frequent contributor to New York Times Cooking and previously worked at Bon Appétit and Real Simple Magazine. And way before that, she worked at Eleven Madison Park as a line cook and learned about the world of recipe-making after she tested all the recipes for the restaurant's first cookbook.

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