Pasta With Arugula, Proscuitto, And Reggiano

• 1 pound pasta of your choice (I don't suggest capellini, linguine, spaghetti, etc.)
• 5 ounces bag of baby arugula
• 6 ounces proscuitto di parma
• olive oil to coat
• salt & freshly cracked pepper to your liking

1. Cook pasta al dente or however you enjoy pasta in water that has come to a rolling boil (don't forget to salt the water at this point, not beforehand). While it's cooking, julienne the proscuitto. I don't suggest using diced proscuitto, as I find it's too chewy for this since it's not getting cooked down and would add a weird texture.
2. Drain pasta quickly and throw back into the pot. Toss with olive oil. Add the arugula and mix well. You'll see that the arugula will begin to cook and turn a brighter green and wilt a little. Toss with the proscuitto. Taste for saltiness now, then add salt as needed along with freshly cracked pepper. Transfer to a serving bowl at this point and serve, grating the cheese over each individual plate.
3. Enjoy!

pasta, arugula, parma, olive oil, salt

Taken from food52.com/recipes/18156-pasta-with-arugula-proscuitto-and-reggiano (may not work)