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.
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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, 4.0 oz
- Bowery Basil, 1.25 oz
- kosher salt and pepper, to taste
Preparation
- 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.
Bowery Ingredients
