Spring Pasta Recipe from Alice's Arbor

BEDFORD-STYVESANT (WABC) -- The neighborhood is Bedford-Styvesant, and the new addition is Alice's Arbor, which is multifaceted.

At the front, there's a market selling provisions and items from New York farms, and then there's all day dining and you'll find that people like to just spend time here.

In the kitchen there's a wood fired stove. Chef Mike Fanzetti also serves up salads, eggs and other light fare.

For more infomation, visit Alice's Arbor online at www.alicesarbor.com.

Spring Pasta Recipe
serves 2

8 oz un-cooked linguine 8 stalks asparagus, cut into small pieces 1/2 cup cooked cherry tomatoes* 2 handfuls of arugula 1/4 cup white wine 1 garlic clove chopped pecorino cheese 1 tsp lemon zest 1 tsp ground fennel seed 1 tbl salt (for pasta water) a pinch of salt (for recipe) a pinch of pepper enough olive oil to coat the bottom of a skillet

*tomatoes are roasted in the oven ahead of time in olive oil, basil and thyme. Roast on a baking tray at 450 for about 30 minutes.

Bring a pot of water to a boil, add 1 tbl salt and cook pasta according to package.

Heat olive oil in a skillet add garlic, saute. Then add asparagus and cook to tender.

Add roasted tomatoes, white wine, lemon zest, salt and pepper.

Reduce slightly liquid then add pasta and cook for 1 minute.

Add arugula, toss and plate.

Finish off pasta with the cheese and fennel seeds.

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recipe, brooklyn, bedford-stuyvesant, neighborhood eats, lauren glassberg

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