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Spaghetti with Arugula, Roasted Peppers & Prosciutto

Spring 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (17 votes)

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.


Spaghetti with Arugula, Roasted Peppers & Prosciutto Recipe

1 Review for Spaghetti with Arugula, Roasted Peppers & Prosciutto

06/04/2012
Anonymous
absolutely delicious!

I wanted to try something new yet simple, this is the perfect. While cooking the pasta you're mixing the other ingredients and they are both finished at the same time. Also, the garlic mixture has a mouth-watering aroma, filling our kitchen with a garlicy-pepper scent. Then comes combining the two and enjoying! The taste leaves nothing to desire. There's a hint of spice, nothing too over-whelming. The proscuitto adds saltiness but complimentary to the peppery taste. Overňall with all the ingredients playing off one another this meal leaves you feeling full to the core. Besides all that, the fact that a five year old and an unbelieveably picky eater were left with empty plates and full.stomachs and unanimous votes that this chef is the best cook and should not be replaced.

easy to make, not too many ingredients, magnificent aroma, all around fantastically delicious
that's amore!
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