Arugula Cream Sauce

So I figured the only way to properly prepare for my Thanksgiving feast was….to practice eating! While others may be sticking to salads this week I decided to gear up by eating pasta in a rich cream sauce! This sauce seems fancier than it actually is and you can pretty much add whatever you have in the fridge to it.

1 serving fresh pasta (you can use dried, any shape you have)

1/2 cup of half and half

1/2 of arugula

2 slices of prosciutto

1 tbs of olive oil

1 shallot, minced

1 tbs shredded Asiago cheese

salt, pepper and crushed red pepper flakes

 

Start by heating olive up in a pan. Add minced shallot and crushed red pepper to oil. While that is going, start to bring your pasta water to a boil. Once shallots are soft add half and half and stir occasionally. The half and half will bubble and foam a bit which means it will start to thicken up!

Cut up the prosciutto slices and add them to the sauce along with the Asiago cheese. Stir well. Season with salt and pepper to taste. Depending on how salty the prosciutto is you may need more or less salt. At this point you can turn the heat off until the pasta is done cooking.

Cook pasta according to package in salted water. When it is ready add pasta to sauce and spoon a teaspoon of the salty water into the sauce as well. Turn heat back on low while you combine the pasta with the sauce. Add arugula once everything is combined and it will begin to wilt. You can add more cheese if desired when you serve! I also reccomend a glass of wine to go along with this since you are preparing for the holiday 😉

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