RSSSpaghetti with Arugula, Roasted Peppers & Prosciutto
From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!
The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Danielle, Volpi or di Parma, are essential for this pasta. Less expensive products will often contribute more saltiness than true flavor to the final result. Ask for a sample at the delicatessen when buying--if it tastes good on its own, it will make the dish taste good as well.
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