Geoffrey Zakarian's Ziti with Arugula Pesto and Crispy Prosciutto

Prep time: 5 minutes
Start to Finish: 60 minutes
Makes: 6 servings

• ¼ pound thinly sliced prosciutto
• 1 pound arugula, thoroughly washed and trimmed of large stems and damaged or yellowed leaves
• 1 cup extra-virgin olive oil
• 1 small clove garlic
• 2 tablespoons toasted pine nuts
• 1 tablespoon unsalted butter
• ½ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds ziti or other dry pasta

Ingredient Note:

This recipe calls for ziti, but spirals, shells, and any number of other multifaceted pasta shapes work well with pesto; the sauce lodges very nicely in all the little nooks and crannies, creating a scrumptious mix.

 

Preheat the oven to 200°F.

 

Line a baking sheet with parchment paper and place the prosciutto in a single layer on top. (Make another layer of paper topped with prosciutto if necessary.) Place the prosciutto in the oven until it is crisp, about 40 minutes. Remove from the oven and reserve, uncovered, in a cool, dry place.

 

Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath. Stir the arugula into the boiling water and blanch until it is bright green and tender, about 30 seconds. Drain the arugula, immediately refresh it in the ice water, and set aside, covered with a towel.

 

In a blender, combine the oil, garlic, pine nuts, butter, Parmesan, salt, and pepper. Purée on high until all the ingredients are thoroughly combined. Turn off the blender and stir in the arugula with a spoon. Pulse the blender several times on high speed for intervals of about 10 seconds, until the arugula is fully incorporated into the oil mixture. (Take care not to leave the blender running so long that the pesto gets hot and melts the cheese.) In between pulses, stir the pesto to make sure it is puréed evenly.

 

Place the pesto in a bowl, cover tightly with plastic wrap to avoid discoloration, and reserve in the refrigerator; it will stay bright green for about an hour if properly covered. (If you plan to keep the pesto longer, pour a layer of olive oil on top, then seal the container; stored this way, the pesto will keep for more than a week.)

 

Bring a large pot of salted water to a boil over high heat. Add the pasta, adjust the heat so it maintains a steady boil, and cook, stirring occasionally, until it is done to your taste, 10 to 12 minutes. (The best doneness test for the pasta is to taste a piece; when it begins to become tender but is still slightly chewy, it’s done.) Drain the cooked pasta and transfer immediately to a large bowl. Add the arugula pesto and mix gently until the pasta is well coated. Crumble the slices of crispy prosciutto on top as a garnish, and serve immediately in warm bowls.