Spring Pasta with Arugula and Basil

A delicious dish of pasta mixed with arugula and basil in a creamy sauce. Bursting with flavors but simple to prepare. This meal is full of flavor and has an incredible creamy consistency. A great way to utilize the pasta cooking water to build a mouth-watering sauce.

Prep: 15minutesCook: 30 MinutesServes 6


  • 450 grams pasta (any type)
  • 3 tablespoons extra virgin olive oil
  • 1 diced red onion
  • 1 diced fennel bulb
  • 2 cups parmesan cheese, grated
  • Arugula from Seedle Farm’s Greatest Hit Greens
  • Green Basil from Seedle Farm’s Both Basil
  • Salt and pepper to taste

Recipe Preparation:

  1. Heat some salt water in a big sauce and add the pasta. Boil it until the pasta is cooked but still firm.
  2. Set aside 1 cup of water and drain the excess.
  3. Add 2-3 tablespoons of olive oil in a skillet and place it on medium heat.
  4. When the oil is hot enough add the fennel and onion and mix until the onion turns pink
  5. Add pasta, 2 cups grated parmesan cheese, Arugula and Basil to the skillet
  6. Mix properly until the cheese melts and the basil starts to bend.
  7. Slowly add the pasta water to create a nice sauce.
  8. Remove from heat and garnish with some salt and pepper.

Salad boxes used in the making of this recipe:

Greatest Hit Greens : Arugula, Lettuce, Mizuna, Mustard Greens
Both Basil contains Green & Purple Basil

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