Garganelli with Prosciutto and Arugula

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Recently, several of Green Mountain’s friends and staff went to Italy to experience healthful eating in a different culture and to explore the beautiful sights of the Italian countryside. This recipe captures the essence of our recent Food Lovers tour of the Emilia-Romagna area of Italy. Like the foods enjoyed there, this recipe is easy to make and uses many ingredients indigenous to the region-pasta, Parma prosciutto, Parmigiano-Reggiano cheese, fresh tomatoes and arugula. If you want to be really authentic, you can make your own pasta, too!

4 ounces thinly-sliced prosciutto
1 teaspoon olive oil
2 tablespoons cognac
2 tomatoes, chopped
1 cup torn arugula
2 cups dry pasta such as Garganelli, Ziti or Penne
1/4 cup grated or shredded Parmigiano-Reggiano (Parmesan) cheese

Remove visible fat from the prosciutto and cut in matchstick sized pieces. In large skillet heat olive oil over medium heat. Add prosciutto and sauté for 3-4 minutes or until slightly crispy.

Heat cognac in a separate small pan, add to proscuitto and flame if you like (take care when igniting!). Stir and cook a few seconds. Add chopped tomatoes and continue cooking over low heat until tomatoes are soft.

In the meantime cook pasta according to package directions, drain.

Add pasta, Parmesan cheese and arugula to the proscuitto mixture. Stir and heat through. Garnish with a few fresh chopped arugula leaves and serve immediately.

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