Pasta With Arugula, Proscuitto, And Reggiano

1. 1

   Cook pasta al dente or however you enjoy pasta in water that has come to a rolling boil (don't forget to salt the water at this point, not beforehand). While it's cooking, julienne the proscuitto. I don't suggest using diced proscuitto, as I find it's too chewy for this since it's not getting cooked down and would add a weird texture.

2. 2

   Drain pasta quickly and throw back into the pot. Toss with olive oil. Add the arugula and mix well. You'll see that the arugula will begin to cook and turn a brighter green and wilt a little. Toss with the proscuitto. Taste for saltiness now, then add salt as needed along with freshly cracked pepper. Transfer to a serving bowl at this point and serve, grating the cheese over each individual plate.

3. 3

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.