Coco
Senior Cook
I made a great recipe last night, and would highly recommend for a quick and tasty weekday meal.
Penne with Arugula and Proscuitto
450 grams penne
2 garlic cloves, sliced thinly
1 tsp grated lemon zest
4 cups arugula
50 grams San Daniele proscuitto, sliced crosswise into strips
1/4 cup basil, sliced or torn into pieces
grated reggiano, about 1/3 cup
extra virgin olive oil
crushed red pepper flakes
Boil salted water and add penne. In skillet over medium-low heat saute garlic and pepper flakes in 3 tbsp olive oil, about 30 seconds, until garlic is slightly soft but not turning colour. Add proscuitto and saute 1 more minute, until barely crisp, then add lemon zest. Add arugula and basil and toss until slightly wilted. Add drained pasta and about 1/4 cup grated Parmesan, and toss to coat pasta. Add 1 spoonful or two of pasta cooking water to loosen sauce if necessary. Serve and top with a small amount more Parmesan.
Penne with Arugula and Proscuitto
450 grams penne
2 garlic cloves, sliced thinly
1 tsp grated lemon zest
4 cups arugula
50 grams San Daniele proscuitto, sliced crosswise into strips
1/4 cup basil, sliced or torn into pieces
grated reggiano, about 1/3 cup
extra virgin olive oil
crushed red pepper flakes
Boil salted water and add penne. In skillet over medium-low heat saute garlic and pepper flakes in 3 tbsp olive oil, about 30 seconds, until garlic is slightly soft but not turning colour. Add proscuitto and saute 1 more minute, until barely crisp, then add lemon zest. Add arugula and basil and toss until slightly wilted. Add drained pasta and about 1/4 cup grated Parmesan, and toss to coat pasta. Add 1 spoonful or two of pasta cooking water to loosen sauce if necessary. Serve and top with a small amount more Parmesan.
