Best Pasta With Crispy Prosciutto And Arugula Pesto Recipes

PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO

Pasta With Crispy Prosciutto and Arugula Pesto image

Inspired by Mercy's Recipe #157831, we had this last night and devoured every last bit of it! Choose a pasta that holds sauce well such as one with ridges or nooks.

Provided by Sandi From CA

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup firmly packed arugula leaf
2 cloves roasted garlic or 1/2 minced garlic clove
2 tablespoons toasted walnuts
2 tablespoons parmesan cheese
2 tablespoons extra virgin olive oil
1/2 lb pasta, cooked al dente
1 tablespoon canola oil
4 slices prosciutto, very thin slices, torn into 1 to 2-inch pieces
2 tablespoons sun-dried tomatoes, minced (optional)
freshly grated parmesan cheese

Steps:

Combine the first three pesto ingredients (arugula, garlic and walnuts) in a blender or food processor and pulse to a coarse consistency.
Drizzle in the olive oil and continue to pulse/blend until the pesto is the consistency you prefer. I like it somewhere in between smooth and coarse. You can adjust the ingredients further to your tastes if you like.
Finally, either stir or process in the 2 tablespoons of parmesan.
Heat the 1 tablespoon of oil over medium heat and when hot, add the prosciutto, trying to keep it generally in a single layer as much as possible. Fry for about a minute, turn and fry an additional minute or until crispy. You can kind of visually tell when it's there by the browning and how it's somewhat stiff when turning. Drain on paper towels.
Cook the pasta according to package directions until al dente and drain well. Fold in as much of the pesto as you like, then the prosciutto and the sun-dried tomatoes, if using.
Finally, garnish with parmesan cheese and EAT, baby, EEEEEAT!

Nutrition Facts : Calories 678.5, Fat 28.4, SaturatedFat 4, Cholesterol 4.4, Sodium 84.4, Carbohydrate 87.5, Fiber 4.3, Sugar 2.4, Protein 18.2

PASTA WITH ARUGULA AND PROSCIUTTO

Pasta with Arugula and Prosciutto image

Categories Pasta Quick & Easy Parmesan Lemon Arugula Spring Prosciutto Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 lb penne (preferably ridged)
1/4 lb thinly sliced prosciutto, chopped
1 lb arugula (4 bunches), coarsely chopped
2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz)
3/4 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil

Steps:

Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
Return pasta to pot and toss with prosciutto, arugula, Parmigiano- Reggiano, zest, and salt and pepper to taste. Drizzle oil over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry.

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