Pasta with Prosciutto and Arugula is a tasty but quick first course to prepare, with al dente pasta and raw condiments for this colorful, fresh, fast, and appetizing dish that we can enrich with variations according to our tastes.
An easy summer recipe suitable for being transported, for lunch on the beach, for a work lunch break, or for picnic days, just pour it into an airtight jar, ready to be enjoyed at the right moment!
This dish is suitable for those who want to spend a day outdoors but don’t want to give up a good plate of pasta.
Just a few ingredients are needed, choose a pasta shape that you like the most, prepare this tasty dish with an enveloping flavor, and organize a nice beach lunch!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the pasta
- 10.5 oz Mezzi rigatoni
- 5.3 oz Creamy fresh cheese
- 3.5 oz Arugula
- 3.5 oz Prosciutto
- 6 Cherry tomatoes
- 1.4 oz Parmigiano Reggiano
- to taste Olive oil
- to taste Salt
Pasta Preparation in the Jar
For the preparation of pasta with prosciutto and arugula, start by cooking the mezzi rigatoni.
In a large pot with plenty of salted water, cook the pasta.
Meanwhile, prepare the ingredients for the dressing.
Remove the fatty parts from the prosciutto and cut it into strips not too thin.
Wash the arugula leaves, dry them, and tear them with your hands, wash and dry the cherry tomatoes, and cut them into small pieces, then shave thin slices of Parmigiano Reggiano.When the pasta is cooked, drain it, leaving just a little water aside, in the same pot pour the creamy cheese
(Philadelphia or Crescenza), mix and let it melt with a spoonful of pasta cooking water.
Add the pasta and mix well with the cheese, pour it into a baking dish, and add the prosciutto, cherry tomatoes, torn arugula, Parmigiano shavings, and a drizzle of extra virgin olive oil, mix well, plate, and serve warm.
Otherwise, let it cool and pour into airtight containers to be transported and enjoyed elsewhere.
TIPS
Choose a sweet prosciutto like San Daniele that enhances without overpowering other ingredients. The pasta can be served warm or cold.
Use a ridged pasta type: penne rigate, fusilli, farfalle.
Choose a sweet prosciutto like San Daniele that enhances without overpowering other ingredients. The pasta can be served warm or cold.
Use a ridged pasta type: penne rigate, fusilli, farfalle.
NOTES
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