My ideal summer pasta combines peppery arugula, savory Parmigiano, salty prosciutto, bright lemon zest and a whisper of white truffle oil. These ingredients come together to create a bite that’s at once rich and light — simple, elegant, and unforgettable.
This is one of the dishes I prepared on Guy’s Grocery Games — the judges loved it then and I think you’ll love it now. From my kitchen to yours, enjoy!
Here’s the recipe:
The Ultimate Summer Pasta | Arugula, Prosciutto, Parmigiano
All of the ingredients meld together so well and make for an unforgettable bite, both rich & light at the same time.
Servings: 4
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Ingredients
- 1 tbsp butter
- 1 tbsp oil
- 4 cloves garlic, roughly chopped
- 1 large shallot, roughly chopped
- 1 Vidalia or yellow onion, roughly chopped
- 3 cups chicken broth
- Splash of white wine (optional)
- 3/4 cup half and half
- 1/2 tsp grated nutmeg
- 3/4 cup Parmigiano-Reggiano, in curls (use a vegetable peeler)
- 1 1/2 cups arugula
- 1/2 pound prosciutto, 1/8″ slices, cut into 1″ pieces
- Lemon zest, to taste
- 1 package fresh fettuccine (or your preferred pasta)
- White truffle oil (optional, for finishing)
Instructions
- Heat the butter and oil in a skillet over medium heat. Add the garlic, shallot and onion and cook until they turn golden and fragrant.
- If using, pour in a splash of white wine to deglaze the pan, scraping up any browned bits. Add the chicken broth and bring to a simmer over medium-low heat.
- In a small saucepan, warm the half and half with a dash of grated nutmeg over low heat until heated through.
- Strain the broth if you prefer a smoother sauce, return it to the pan, then stir in the warmed half and half. Season with salt and pepper to taste.
- Bring the sauce to a gentle boil, add the fresh pasta and cook until al dente. If using dry pasta, boil it for 3–4 minutes less than the package time and finish cooking it in the sauce.
- Turn off the heat and toss the pasta with the prosciutto, arugula and Parmigiano curls. Finish with lemon zest and a light drizzle of white truffle oil, if using. Serve immediately.
Notes
Fresh pasta cooks quickly; watch it closely so it remains al dente. The prosciutto adds salt and umami, so adjust seasoning after adding it. White truffle oil is optional but provides an aromatic finish that elevates the dish.
Nutrition
Nutrition values are approximate and provided for guidance only.
Calories: 1896 kcal, Carbohydrates: 48 g, Protein: 71 g, Fat: 158 g, Saturated Fat: 64 g, Sodium: 5538 mg, Fiber: 4 g, Sugar: 19 g.
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