Prosciutto, Fig and Arugula Pasta: Difference between revisions
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Latest revision as of 00:06, 16 November 2020
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | ~10 min |
| Source | Adapted from Recipes.com |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 16 oz bucatini pasta (or fettuccine)
- 5 oz thinly sliced prosciutto, cut into strips
- 2 shallots, minced
- 1 garlic clove, minced
- 3/4 c heavy cream
- 1/2 c freshly grated Parmesan
- 12 fresh figs, quartered
- 3-4 oz arugula
- sea salt & freshly ground pepper
Preparation
Cook pasta in boiling salted water; drain, reserving 1 cup hot pasta water.
Saute the shallots in a large skillet over medium heat 4-5 minutes until tender. Add garlic and saute for an additional minute, just until the garlic starts to turn golden. Add cream, cheese, pasta, prosciutto and figs; cook, stirring constantly for 2-3 minutes until the cheese is melted. Add pasta water as needed to make the sauce creamier. Add the arugula and cook for another minute or two, just until the arugula begins to wilt. Season with salt and pepper to taste.
