Linguine with Arugula Pesto over Prosciutto di Parma

RH Staff

Yield: 4 servings.

2 1/2 cups baby arugula, divided
1/2-3/4 cup extra virgin olive oil
3 cloves garlic
2 Tbsp. grated Parmigiano-Reggiano cheese
1 Tbsp. chopped walnuts
to taste, salt
to taste, ground black pepper
1 lb. dried linguine
2 Tbsp. unsalted butter
1/4 cup chicken broth
8 slices Prosciutto di Parma®, thinly sliced (about 4 oz.)

For arugula pesto: Blanch 2 cups arugula in boiling salted water for 10 seconds; plunge in ice water to cool, then press dry. In a blender container, combine arugula, oil, garlic, 2 Tbsp. cheese, walnuts, salt and black pepper. Blend until smooth; refrigerate.

Boil linguine in abundant salted water until al dente; drain. Meanwhile, in a sautè pan over low heat, melt butter. Add chicken broth; stir in linguine, arugula pesto and remaining 1/2 cup arugula. Cook and stir until heated, about 1 minute.

To plate: On each of four appetizer plates, arrange 2 slices Prosciutto di Parma. Spoon a quarter of the pasta mixture in center of Parma Ham slices. Garnish with baby arugula leaves, if desired.

Recipe Provided By: Executive chef John Coletta, Carlucci Group.