Prosciutto and rocket pasta

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October 3, 2012 by twodogjam

A Donna Hay ‘Instant cook’ special. True to form, it is very quick, and very tasty. Served with garlic bread and glass of red wine, makes it a special dinner for two. And being a one-pot dinner means that the even the washing up is minimal. Perfect!

TipThe quantities in this recipe are flexible. Just make with the amount of pasta you’d eat normally, and add more if you have extra guests. Same with the prosciutto and rocket: add more or less depending on how much you like.


6-8 slices of thinly slice prosciutto
2 tablespoons extra virgin olive oil
2 tablespoons good quality balsamic vinegar
2-3 good handfuls of rocket (arugula) leaves
Freshly ground black pepper
Enough pasta for 2 (can use penne or spaghetti or other pasta of your choice)

Cook the prosciutto for 2-3 minutes under a preheated grill until crisp. Cut cooked prosciutto into bite size pieces with kitchen scissors. Put prosciutto into small ovenproof bowl, cover with alfoil and leave in an warmed oven (if you are also cooking garlic bread, then pop the prosciutto into the oven with the garlic bread.

Cook the pasta in a large saucepan of boiled water according to packet instructions. When pasta cooked, drain and return to the same pan. Add olive oil, balsamic vinegar and black pepper and toss well to combine. Add handful of rocket to pasta and toss to combine. The rocket will wilt in the heat of the pasta. Add another handful of rocket and again toss. Keep adding handfuls of rocket until there’s enough rocket to your liking. Remove the prosciutto from the oven and add to the pasta. Gently mix so well combined.

Serve with garlic bread. Grated Parmesan cheese is nice on top.

Tip I don’t add salt to this dish. I find that the prosciutto makes it salty enough.


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