Spaghetti With Arugula Roasted Peppers Prosciutto Food

PASTA WITH ARUGULA AND PROSCIUTTO

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.

TORTELLINI WITH ARUGULA AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
• Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
• Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.

PASTA WITH CRISPY PROSCIUTTO AND ARUGULA PESTO

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!

SPAGHETTI WITH ARUGULA, ROASTED PEPPERS & PROSCIUTTO

Steps:

• Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.
• Meanwhile, heat oil in a large skillet over medium-low heat.
• Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes.
• Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes.
• Stir in roasted peppers and arugula; increase heat to medium-high.
• Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.
• Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl.
• Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well.
• Sprinkle with walnuts and the remaining Parmesan and serve.