LINGUINE WITH LEMON, ROCKET SALAD AND PROSCIUTTO

SERVES: 4   

COOKING TIME: 20 min  

DIFFICULTY: Easy  

INGREDIENTS: 

400g Fontana FORMIELLO Linguine  

150g grated Parmesan cheese  

100g Prosciutto  

900g arugula  

Juice and zest of 1 lemon  

1 tablespoon unsalted butter  

1 teaspoon crushed red pepper flakes  

Salt and ground black pepper, to season  

Grated Parmesan cheese, for serving   

METHOD:  

• Bring a large pot of salted water to a boil. Cook spaghetti Fontana FORMIELLO until al dente, around 10 minutes. Drain the pasta, reserving 1 cup of pasta water, and return to pot.  

• Cut the lemon in two. Squeeze one half in a small bowl and thinly slice the remaining lemon into half moons, removing seeds and setting aside.    

• Add lemon juice and zest, butter, Parmesan and ½ cup pasta water to pot, then toss gently to combine, adding additional pasta water.   

• Add prosciutto, arugula, red pepper flakes and lemon slices and toss until arugula becomes soft.   

• Season with salt and pepper and garnish with a handful of grated Parmesan.