2-1/2 cups , divided baby arugula
1/2 to 3/4 cup extra virgin olive oil
3 cloves garlic
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon chopped walnuts
To taste salt
To taste Ground black pepper
1 pound dried linguine
2 tablespoons unsalted butter
1/4 cup chicken broth
8 slices (about 4 ounces) Prosciutto di Parma, thinly sliced
To prepare Arugula Pesto: Blanch 2 cups of the arugula in boiling salted water
for 10 seconds; plunge in ice water to cool; press dry. In a blender container, combine arugula, oil, garlic, the 2 tablespoons cheese, walnuts, salt and black pepper. Blend until smooth; refrigerate.
Boil linguine in abundant salted water until al dente; drain. Meanwhile, in a sauté pan, over low heat, melt butter. Add chicken broth; stir in linguine, Arugula Pesto and the remaining 1/2 cup arugula. Cook and stir until heated, about 1 minute.
To plate: On each of four appetizer plates, arrange two slices Prosciutto di Parma. Spoon a quarter of the pasta mixture in the center of the Parma Ham slices. Garnish with baby arugula leaves, if desired.