19 February, 2010

Penne with Wilted Rocket and Prosciutto

"Penne with Wilted Rocket (Arugula) and Prosciutto" - Recipe #5 of 91
From The Instant Cook
by Donna Hay

I should start with full disclosure. Rick didn't like this recipe at all. Rated it a 2 or 3 (out of 10). I liked it much better and would give it a 7. The main complaint for him was the "sauce" which was nothing more than balsamic vinegar. (I always use a really good-quality balsamico, and recommend that here, since it's the main flavor.) I guess it's basically a warm salad, rather than a traditional pasta dish.

Yes, I know the LAST recipe I made was a pasta dish. Many apologies for the repetition. What can I say; we do love our noodles.

If you're a big pasta fan and love balsamico, I feel the flavors went very well together--the tang of the vinegar, the salt of the prosciutto ham, and the buttery bite of the arugula. Yum! Also, the ingredients list is pretty short, which is always a bonus!


400g (14 oz.) penne noodles
8 slices prosciutto (Italian ham), cut into strips
2 TB olive oil (I used 4 TB)
2 TB balsamic vinegar (use a really good quality one, preferably from Modena, Italy)
100g (3.5 oz.) arugula leaves (rocket)
sea salt
cracked black pepper


Cook the pasta in salt water to al dente. Cook the prosciutto in oil for 2 - 3 minutes. Add arugula leaves and cook until wilted, 2 - 3 minutes. Add pasta to prosciutto-arugula mixture. Add balsamic vinegar, salt and pepper. Toss and serve with parmesan cheese, if desired.


  1. NOM! This looks delish. I'm a huuuuuge fan of proper Balsamico - which is probably a fair bit easier to get over here - and it's hard to go wrong with this kind of recipe. The trick is using the best possible ingredients on all counts - fresh rocket, PROPER pasta, extra extra virgin olive oil (the greeeeen stuff).. mmm my mouth is watering now, damn you :P

  2. Oh Heather, that PAINS me to read that you think it's easier to get balsamico (the good stuff) over there. We have a very big "foodie" culture here with everything at our fingertips. I'm only sorry that the "Fast Food Nation" that we have a reputation for makes folks think we don't have taste (resulting in minimal good ingredients). We do. Even in NORMAL grocery stores (the big ones, and even the small one in my neighborhood) but it's sad that people STILL go for the potato chips and processed foods.

  3. Your pasta dish looks really delicious. :)

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