2 oz thinly sliced prosciutto, torn into bite sized pieces
5 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1/4 cup sour cream
2 tbsp fresh lemon juice (1 lemon)
1/4 tsp black pepper
1/2 tsp salt
5 oz arugula (10 loosely packed cups)
Instructions
1. Cook pasta and reserve 1/2 cup of the cooking water.
2. heat oil in large skillet over medium. Add prosciutto and cook, stirring occasionally, until crisp, 5 minutes. Remove to paper towel-lined plate.
3. Reduce heat to medium-low, add garlic, red pepper. Cook, stirring occasionally, until garlic is soft, about 2 minutes. Remove from heat, stir in sour cream, lemon juice, black pepper, reserved cooking water and salt.
4. Add pasta, toss to combine. Transfer to large bowl, add arugula and toss until arugula wilts. Add more cooking water, as needed. Top with prosciutto.
Originally Submitted
8/25/2016
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