The ultimate summer pasta for me includes peppery arugula, umami parmigiano, salty prosciutto, lemon zest and a touch of white truffle oil. All of the ingredients meld together so well and make for an unforgettable bite, both rich & light at the same time.

Also, It’s actually one the dishes I prepared when I was on Guy’s Grocery Games! The judges loved it back then, and I guarantee you’ll love it now. From my kitchen to yours, enjoy!

Here’s the recipe:

5 from 1 vote

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.

A bowl of tagliatelle pasta topped with arugula, thinly sliced prosciutto, and shaved Parmesan cheese. The dish is garnished with lemon zest, creating a fresh and colorful appearance. A cup is partially visible in the background.

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Ingredients

1 tbsp Butter
1 tbsp oil
4 cloves garlic, roughly chopped
1 large shallot, roughly chopped
1 Vidalia/yellow onion, roughly chopped
3 cups chicken broth
Splash of white wine, optional
¾ cup half and half
1/2 tsp Nutmeg, grated
3/4 cup Parmigiano cheese, in curls made from veg peeler
1 1/2 cups Arugula
1/2 pound ⅛ inch sliced prosciutto, 1 inch pieces
Lemon zest
1 package of fresh fettuccine pasta
White truffle oil, optional

Instructions

Add butter and oil to the pan. Add in the garlic, shallot, and onion. After a few minutes, when brown and become very fragrant, add in white wine to deglaze and then the chicken broth. Let simmer on medium-low heat.
Simmer half and half and a dash of grated nutmeg in a saucepan over low heat until warm.
Strain broth and return back to the pan. Add in the half and half. Season with some salt and pepper.
Slice prosciutto into 1-inch pieces. Use a vegetable peeler to create Parmigiano cheese curls.
Bring the liquid to a boil and add in the fresh pasta until cooking until al dente (**If you aren’t using fresh pasta, boil dry pasta 3-4 minutes less than recommended cooking time and finish in the sauce). Turn the heat off when done.
Toss in prosciutto, arugula, and parmigiano to the pan. Drizzle with truffle oil and the zest of a lemon.