The Ultimate Summer Pasta | Arugula, Prosciutto, Parmigiano
0 mins prep0 mins cook
All of the ingredients meld together so well and make for an unforgettable bite, both rich & light at the same time.
0 servings
What you need
Instructions
0 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. 1 Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm. 2 Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper. 4 Slice prosciutto into 1-inch pieces. Use a vegetable peeler to create Parmigiano cheese curls. 3 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. 5 Toss in prosciutto, arugula, and parmigiano to the pan. Drizzle with truffle oil and the zest of a lemon.View original recipe