Procedure and ingredients (serves eight)
1 pound pasta, 4 cups arugula-baby arugula, 3 cups cherry tomatoes halved, 4-5 ounces goat cheese, 3-4 tablespoons extra virgin olive oil –divided, salt and pepper to taste, 2 cloves garlic-chopped, 1 cup pine nuts-toasted, Parmesan cheese to taste, ¾ cup Prosciutto di San Daniele.
Clean and dry the cherry tomatoes and set aside. Boil your pasta and while it’s cooking half your cherry tomatoes. Add 1-2 Tablespoons of olive oil to a medium high skillet and when warm add the cherry tomatoes and garlic and quickly saute; do not let the tomatoes wilt or the garlic burn! Lightly toast the pine nuts. When the pasta is al dente drain preserving 2 cups of the cooking liquid and add to the skillet. Add the arugula to the skillet and the pine nuts and combine well until the arugula wilts. Now add the goat cheese by breaking it down into small pieces and mix into the pasta until it melts. Add the prosciutto di San Daniele sliced into thin strips and toss into the pasta. Add more of the cooking liquid from the pasta and/or olive oil to reach the right degree of moisture for the pasta. Serve warm and if you like you can add a little freshly grated Parmesan cheese.
CHEF JOE ZAVAGLIA
Owner of the italian cooking school “From The Heart of Italy“
Edmonds, Washington, Stati Uniti d’America