Linguine with Arugula Pesto over Prosciutto
a great combination of flavors, prosciutto di Parma is topped with linguine tossed in arugula pesto. Garnish with baby arugula leaves.
2 1⁄2 cups, baby arugula, divided
1⁄2-3⁄4 cup extra virgin olive oil
3 garlic cloves
2 tbsp. grated Parmigiano-Reggiano cheese
1 tbsp. chopped walnuts
Salt and pepper, to taste
1 lb. dried linguine
2 tbsp. unsalted butter
1⁄4 cup chicken broth
8 thin slices prosciutto di Parma
Baby arugula, for garnish
- Blanch 2 cups arugula; plunge into ice water; press dry. In blender, puree blanched arugula, oil, garlic, cheese, walnuts, and salt and pepper.
- Boil linguine until al dente; drain. Meanwhile, in large skillet, melt butter. Add chicken broth; stir in linguine, arugula pesto, and remaining 1⁄2 cup arugula. Heat through 1 min.
Per serving, arrange 2 slices prosciutto on plate. Spoon a quarter of pasta mixture in the center of prosciutto slices. Garnish with baby arugula leaves.