This pasta reflects Italian cuisine at its best: simple, fast, and made with plentiful olive oil. Who could ask for anything more!
Even though we have a wide selection of robust olive oils that would work well for this dish, we decided to use our Basil Parmesan Dipping Oil. It’s already infused with rich flavors of basil, spice, and cheese—all the things this recipe craves. So in essence, this flavor-packed oil cuts out the need for using fresh basil or more spices, saving you on both time and cost.
Sweet sun-dried tomatoes, delectably savory prosciutto, and oh-so peppery arugula are a winning combo in this creamy linguine dish. And the cream sauce? Just a bit of Gorgonzola and cooking water from the pasta. We told you it was an easy one. You’re going to love this delicate spring linguine.
1 pound linguine
½ cup sliced Vidalia onion
6 ounces prosciutto, sliced
½ cup sliced sun-dried tomatoes
½ cup crumbled feta or Gorgonzola cheese
Sea salt and black pepper, to taste
1 (5-ounce) bag arugula leaves (about 4 cups packed)
Makes about 4 servings.
Find this recipe at www.theolivepress.com/blog/entry/creamy-linguine-with-prosciutto-and-sun-dried-tomatoes