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Linguine with Arugula Pesto over Prosciutto di Parma®



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2 1/2 cups baby arugula, divided
1/2 to 3/4 cup extra virgin olive oil
3 garlic cloves
2 tbsp. grated Parmigiano Reggiano cheese
1 tbsp. chopped walnuts
salt and ground black pepper, to taste
1 lb. dried linguine
2 tbsp. unsalted butter
1/4 cup chicken broth
8 slices (about 4 oz.) prosciutto di Parma, thinly sliced


  1. 1
    To prepare Arugula Pesto: Blanch 2 cups of the arugula in boiling salted water for 10 seconds; plunge in ice water to cool; press dry. In a blender container, combine arugula, oil, garlic, the 2 tbsp. cheese, walnuts, salt and black pepper. Blend until smooth; refrigerate.
  2. 2
    Boil linguine in abundant salted water until al dente; drain. Meanwhile, in a sauté pan, over low heat, melt butter. Add chicken broth; stir in linguine, Arugula Pesto and the remaining 1/2 cup arugula. Cook and stir until heated, about 1 minute.
  3. 3
    To plate: On each of four appetizer plates, arrange two slices Prosciutto di Parma. Spoon a quarter of the pasta mixture in the center of the Parma Ham slices. Garnish with baby arugula leaves, if desired.


John Coletta, Executive Chef, Carlucci Group

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cuisines European, Italian
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