Spaghetti with Arugula, Roasted Peppers, and Prosciutto

By terrybryntesen

The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Daniele, Volpi, or di Parma, are essential for this pasta.

Ingredients

• 12 ounce(s) whole-wheat spaghetti, (see Ingredient note)
• 1 tablespoon(s) extra-virgin olive oil
• 4 clove(s) garlic, minced
• 1/8 teaspoon(s) crushed red pepper
• 2 ounce(s) thinly sliced prosciutto, trimmed of fat and cut into thin strips (1/2 cup)
• 1 jar(s) roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)
• 8 cup(s) arugula leaves (8 ounces)
• 2/3 cup(s) freshly grated Parmesan cheese, divided
• Freshly ground pepper, to taste
• 1/3 cup(s) chopped walnuts, toasted

Preparation

Step 1

Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes.

Meanwhile, heat oil in a large skillet over medium-low heat. Add garlic and crushed red pepper; cook, stirring, until fragrant but not colored, 1 to 2 minutes. Add prosciutto and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in roasted peppers and arugula; increase heat to medium-high. Cook, stirring often, until the arugula is wilted, 3 to 4 minutes.

Reserving 1/3 cup of the cooking water, drain the spaghetti and place in a warmed large bowl. Add the reserved water, arugula mixture, 1/3 cup Parmesan and pepper; toss to coat well. Sprinkle with walnuts and the remaining Parmesan and serve.