Name: Pasta with prosciutto, arugula and feta
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Australian
Ingredients: 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 pasta; 2 large cloves garlic, finely minced or put through a garlic press; 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

Description

A very special pasta dish with bright flavors of arugula, prosciutto, feta and lime juice. Easy to prepare. Company worthy.

Ingredients

Units Scale

For The 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)

For The Pasta

1 pound spaghetti or linguini
Kosher salt

For The Pan Sauce

2 tablespoons extra virgin olive oil plus extra for adding to pasta
2 large cloves garlic, finely minced or put through a garlic press
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

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Instructions

Marinated Feta

Dice feta into 1/2-inch cubes and place a non-reactive bowl or plastic container.*
In a small bowl, 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.

Pasta

Fill a large pot with generously salted water and bring to a boil. Cook pasta until al dente and drain.

Pan Sauce

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.

Serving

Divide pasta among shallow bowls. Top with cubes of marinated feta and some freshly ground black pepper.

Notes

Marinated Feta can be made up to three days ahead. Cover tightly and store in the fridge. Bring to room temperature before using.
Zest the limes before juicing them. Some limes are juicier than others so, although you only need the zest of 2 limes for this recipe, you may need as many as 4 limes in order to get enough lime juice.
Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.

Prep Time: 30 min
Feta Marinating: 30 mins
Cook Time: 20 mins
Category: Pasta
Method: stovetop
Cuisine: Australian