Lemony Arugula Prosciutto Pasta · Faith Middleton's Food Schmooze
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
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Cooking tools:
- Stove
- Pot
- Colander
- Measuring cup
- Microplane
- Wooden spoon
- Serving bowl
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
- freshly ground black pepper
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