Pasta With Crispy Prosciutto and Arugula Pesto: A Symphony of Flavors

I remember the first time I tasted this combination of salty, crispy prosciutto, peppery arugula pesto, and perfectly al dente pasta. It was in a small trattoria tucked away on a side street in Florence. The simplicity of the dish, the freshness of the ingredients, and the explosion of flavor in every bite transported me. It wasn’t just a meal; it was an experience. Since then, I’ve been on a mission to recreate that magic in my own kitchen, and this recipe comes pretty darn close!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2
• Dietary Type: Not specified

Ingredients

For the Pesto:

• ½ cup firmly packed arugula leaf
• 2 cloves roasted garlic (or ½ minced garlic clove)
• 2 tablespoons toasted walnuts
• 2 tablespoons Parmesan cheese
• 2 tablespoons extra virgin olive oil

For the Pasta:

• ½ lb pasta, cooked al dente
• 1 tablespoon canola oil
• 4 slices prosciutto, very thin slices, torn into 1 to 2-inch pieces
• 2 tablespoons sun-dried tomatoes, minced (optional)
• Freshly grated Parmesan cheese, for garnish

Equipment Needed

• Blender or food processor
• Large skillet
• Paper towels
• Large pot for boiling pasta

Instructions

1. Begin by preparing the pesto. In a blender or food processor, combine the arugula, roasted garlic (or minced garlic), and toasted walnuts.
2. Pulse the ingredients to a coarse consistency. You want a bit of texture in your pesto, not a completely smooth paste.
3. With the blender or food processor running on low, slowly drizzle in the extra virgin olive oil. Continue to pulse or blend until the pesto reaches your desired consistency. I prefer it somewhere between smooth and coarse, but feel free to adjust to your liking.
4. Gently stir or pulse in the Parmesan cheese until evenly distributed throughout the pesto. Taste and adjust seasonings if needed.
5. While the pesto is coming together, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
6. While the pasta cooks, heat the canola oil in a large skillet over medium heat. Make sure the pan is hot before adding the prosciutto to achieve maximum crispiness.
7. When the oil is hot, add the torn prosciutto pieces to the skillet, trying to keep them in a single layer as much as possible. This will help them crisp up evenly.
8. Fry the prosciutto for about one minute, then turn and fry for an additional minute, or until it is golden brown and crispy. Watch it carefully, as prosciutto can burn quickly.
9. Once crispy, remove the prosciutto from the skillet and drain on paper towels to remove excess oil. Set aside.
10. Drain the pasta well, reserving the pasta water.
11. In a large bowl, fold in as much of the arugula pesto as you like. Remember that pesto is packed with flavor, so start with a small amount and add more to taste. If the pasta seems dry, add a little of the reserved pasta water to help loosen the sauce.
12. Gently fold in the crispy prosciutto and the minced sun-dried tomatoes (if using). The sun-dried tomatoes add a touch of sweetness and acidity that balances the richness of the pesto and prosciutto.
13. Serve immediately, garnished with freshly grated Parmesan cheese. A sprinkle of freshly cracked black pepper is also a nice addition.

Expert Tips & Tricks

• Roasting the garlic mellows its flavor and adds a touch of sweetness to the pesto. To roast garlic, simply cut off the top of a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for about 45 minutes, or until the cloves are soft and easily squeezed out.
• Toasting the walnuts enhances their nutty flavor. Toast them in a dry skillet over medium heat for a few minutes, or until fragrant and lightly browned. Watch them carefully, as they can burn easily.
• Don’t overcook the pasta! Al dente pasta has a slight bite to it, which provides a better texture and helps it hold its shape when mixed with the pesto and prosciutto.
• If you don’t have sun-dried tomatoes on hand, you can use a pinch of red pepper flakes for a touch of heat.
• For an extra layer of flavor, try adding a squeeze of lemon juice to the pesto. The acidity will brighten the flavors and cut through the richness of the dish.

Serving & Storage Suggestions

Serve this pasta immediately while the prosciutto is still crispy and the pasta is warm. Garnish with freshly grated Parmesan cheese and a sprinkle of black pepper. This dish pairs well with a simple side salad and a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to prevent the pasta from drying out. The prosciutto will lose some of its crispness upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	679 kcal	N/A
Calories from Fat	255 kcal	38%
Total Fat	28.4 g	43%
Saturated Fat	4 g	19%
Cholesterol	4.4 mg	1%
Sodium	84.4 mg	3%
Total Carbohydrate	87.5 g	29%
Dietary Fiber	4.3 g	17%
Sugars	2.4 g	N/A
Protein	18.2 g	36%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the prosciutto entirely for a vegetarian version. You can add toasted pine nuts for extra texture.
• Gluten-Free: Use gluten-free pasta. There are many excellent gluten-free pasta options available today.
• Different Greens: Substitute the arugula with spinach or kale for a milder flavor.
• Different Nuts: Use pine nuts, almonds, or pecans instead of walnuts in the pesto.
• Spicy: Add a pinch of red pepper flakes to the pesto for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I make the pesto ahead of time?
A: Absolutely! The pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. You can also freeze pesto for longer storage.

Q: Can I use pre-cooked prosciutto?
A: While you can, it won’t achieve the same crispy texture as pan-frying fresh prosciutto. Frying the prosciutto renders the fat and creates that signature crunch.

Q: What kind of pasta is best for this dish?
A: A pasta shape with ridges or nooks, like penne, fusilli, or rigatoni, is ideal because it will hold the pesto sauce well. However, you can use any pasta shape you prefer.

Q: How do I prevent the pasta from sticking together after draining?
A: Toss the drained pasta with a tablespoon of olive oil or a small amount of pesto to prevent it from sticking.

Q: Can I add other vegetables to this dish?
A: Yes! Roasted vegetables like zucchini, bell peppers, or cherry tomatoes would be delicious additions.

Final Thoughts

This Pasta With Crispy Prosciutto and Arugula Pesto is a delightful dish that’s both simple to make and incredibly flavorful. It’s perfect for a quick weeknight dinner or a casual weekend lunch. Don’t be afraid to experiment with the ingredients and adjust the recipe to your own taste. I encourage you to try this recipe and share your feedback. Buon appetito!