LINGUINE WITH LEMON, ROCKET SALAD AND PROSCIUTTO
COOKING TIME: 20 min
400g Fontana FORMIELLO Linguine
150g grated Parmesan cheese
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
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.