Menu Enter a recipe name, ingredient, keyword...

Strichetti Pasta with Prosciutto

By

This recipe was on The Chew on January 17 and is delicious. I tried it and instead of making my own pasta I used Fresh Flat Lasagna Noodles. Roll it out very thin then shape it into the Strichetti. So much easier than making your own pasta

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • Thinly rolled out fresh lasagne noodles, cut then into 2/1/2 inch rectangles then pinched in the middle to form bow ties.
  • Extra Virgin Olive Oil
  • 2 Fresh Shallots thinly sliced
  • 3 Cloves of Garlic
  • 4 Ounces of Prosciutto Di Parma Sliced
  • Parmigano Reggiano for garnish
  • l bunch Fresh Arugula roughly chopped stems discarded

Details

Preparation

Step 1

Drop the "bow ties" into boiling salted water and cook 1-2 minutes or till al dente. Save some of the pasta water.

In a large skillet over medium heat add olive oil and sauté the garlic and shallots for 2-3 minutes until pale golden but not crispy. Add salt and pepper. Add the prosciutto and and cook until slightly crisp. (That's how I like my prosciutto if it is in a pasta dish)

Add the cooked Strichetti to the skillet and toss together adding a little water as necessary to loosen the sauce. Top with the fresh chopped arugula (don't cook the arugula) and sprinkle with the Parmesan cheese. Serve proudly!!

You'll also love

Review this recipe

J. Alexander's Orzo & Wild Rice Salad Pasta, Creamy Cajun Chicken