We’re on a mission to get more people cooking with greens, and arugula is one of Faith’s favorites. In this salad, Faith combines the acidity of the lemon with the bitterness of the arugula and the snappy salt of the prosciutto. The combination is a winner. Add the arugula at the end, and it naturally wilts down from the heat of the pasta. Faith always finishes the dish with an extra sprinkle of grated Parmigiano-Reggiano and one more hit of the lemon, for brightness.
ON-DEMAND: Listen to Faith describe this recipe step-by-step.
Photos: arugula by Shaw Girl/Flickr, creative commons; lemons by Pixabay.com
Ingredients
- 12 ounces linguini
- 1 cup reserved pasta water
- Zest and juice of one lemon
- 2 tablespoons unsalted butter
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 to 1 teaspoon hot red-pepper flakes or to taste
- 4 ounces prosciutto sliced thin and chopped
- 4 cups arugula
- Salt and freshly ground black pepper
Servings: people
Instructions
- Cook the pasta and when it's done, reserve one cup of pasta water, drain the pasta and set it aside.
- Add to the empty pasta pot the lemon juice, zest, butter, cheese and pasta water, a little at a time, until the sauce has a creamy consistency. Add the pasta, prosciutto and hot pepper flakes, if using.
- Add the arugula and stir until the arugula is slightly wilted. Salt and pepper to taste. Serve and garnish with a little more Parmesan. (If you really love lemon, squeeze a little on at the end to brighten the taste.)
