Pasta with prosciutto, arugula and feta. This not your typical pasta dish – there’s no sauce that uniformly coats the whole thing – it’s more like artistic composition of exciting textures and flavors: strands of al dente spaghetti are intertwined with bright green shredded arugula and dotted with crisp bits of prosciutto, salty green capers, and hunks of marinated feta cheese. Lime juice and fresh ground pepper add even more pizzazz!
I adapted this recipe from one of my favorite cookbooks: Donna Hay: Flavors. If you’re not familiar with Donna Hay, she’s an Australian author and food stylist. Her recipes use simple and fresh ingredients combined in the most wonderful ways.
I did some research in hopes of being able to define ‘Australian food’, but no such luck. What I came away with is that Australian food is extremely diverse due to a long and rich history of indigenous cooking practices as well as multicultural influences from European and Asian immigration. A typical Australian meal might include grilled kangaroo or vegemite on toast or it could be fish ‘n chips, spring rolls or chicken parmigiana.
Even though you’re likely to find lots of familiar foods and ingredients in Australian cuisine, you might not always recognize their names. It’s not a surprise that many Aussie food and cooking names are rooted in English terminology. Even this recipe that I call: Pasta with prosciutto, arugula and Feta – Donna Hay calls: “Spaghetti with lime and rocket.”
Rocket is the Australian-English name for arugula. Here are some other examples of Australian-English cooking terms: eggplants are aubergines; sausages are called bangers; potato chips are crisps; french fries are chips; zucchinis are courgettes; and a barbecue is a barbie.
HOW TO MAKE PASTA WITH PROSCIUTTO ARUGULA AND FETA
The first step of this recipe is to make a simple marinade for the feta: olive oil, garlic, salt, red pepper flakes and a bit of thyme. This step can be done up to 3 days in advance. Keep the feta in an air-tight container in the fridge. Once the feta is marinated, this recipe comes together in less than 15 minutes, making it a good choice for entertaining.
Next, stack all the arugula leave up and slice them into ribbons.
Get all of your other ingredients ready: chop the prosciutto, zest the limes, mince the garlic, chop the jalapeño and rinse the capers.
Get the pasta boiling and sauté your garlic, lime zest, capers, jalapeños and prosciutto for just a couple of minutes.
Be sure to cook your pasta al dente. When it’s done, drain it and add it to the skillet with a tablespoon olive oil. Toss over the heat for a minute or two, until everything is combined and heated through. Pour in the lime juice and give it a toss. Add the shredded arugula. Toss to combine.
Divide among serving plates and top with marinated feta and a sprinkling of fresh ground pepper.
Here’s the recipe for pasta with prosciutto, arugula and feta. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think.Print
Pasta with prosciutto, arugula and feta
A very special pasta dish with bright flavors of arugula, prosciutto, feta and lime juice. Easy to prepare. Company worthy.
*Note: prep time does not include marinating time for the feta.
- Prep Time: 30 min
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 5 1x
- Category: Pasta
- Method: stovetop
- Cuisine: Australian
- Marinated Feta*
- 8-ounces feta cheese (packed in brine)
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 clove crushed garlic
- A pinch of fresh thyme leaves (optional)
- 1 pound spaghetti or linguini
- Kosher salt
- 2 tablespoons extra virgin olive oil plus extra for adding to cooked pasta.
- 2 large cloves garlic, pressed or finely minced
- The zest of 2 limes
- 3 tablespoons small capers, rinsed
- 1 jalapeño pepper, seeded and finely chopped
- 6 ounces sliced prosciutto, cut into 1/2-inch dice
- 5–7 ounces arugula, leaves stacked and slivered (if using baby arugula, you can chop the leaves or just add them whole)
- 4 tablespoons fresh lime juice
- Kosher salt and fresh ground black pepper, to taste
- For the Marinated Feta* Dice feta into 1/2-inch cubes and place a non-reactive bowl or plastic container. Whisk oil, garlic, salt, red pepper flakes and thyme (if using). Toss feta with mixture and let it marinate for at least an hour or up to three days. If marinating for more than an hour, cover and store in the fridge.
- For The Pasta Fill a large pot with generously salted water and bring to a boil. Cook pasta until al dente and drain.
- Finishing the Dish: Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic, lime zest, capers, and chopped jalapeño. Cook for a minute or so, until the garlic is fragrant. Add the diced prosciutto and cook, stirring, until the prosciutto is crisp, 2-3 minutes. Add cooked pasta to the skillet plus 1 tablespoon olive oil. Toss for a minute or two, until everything is combined and heated through. Add lime juice and shredded arugula. Toss to combine. Season with salt, to taste.
- Serve pasta hot, in shallow bowls, topped with cubes of marinated feta and a sprinkling of sea salt and freshly ground black pepper.
*Marinated Feta can be made up to three days ahead. Cover tightly and store in the fridge. Bring to room temperature before using.
Keywords: spaghetti with lime and rocket, arugula pasta, Donna Hay pasta recipe