The Ultimate Summer Pasta | Arugula, Prosciutto, Parmigiano
Serves 4
15 mins prep
5 mins cook
20 mins total
All of the ingredients meld together so well and make for an unforgettable bite, both rich & light at the same time.
0 servings
Add butter and oil to the pan. Add in the garlic, shallot, and onion. After a few minutes, when brown and become very fragrant, add in white wine to deglaze and then the chicken broth. Let simmer on medium-low heat.
Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm.
Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper.
Slice prosciutto into 1-inch pieces. Use a vegetable peeler to create Parmigiano cheese curls.
Bring the liquid to a boil and add in the fresh pasta until cooking until al dente (**If you aren't using fresh pasta, boil dry pasta 3-4 minutes less than recommended cooking time and finish in the sauce). Turn the heat off when done.
Toss in prosciutto, arugula, and parmigiano to the pan. Drizzle with truffle oil and the zest of a lemon.
