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