Watercress, Prosciutto, And Goat Cheese Linguine

• 1 (9-ounce) package refrigerated fresh linguine
• 1 tablespoon olive oil
• 1 3/4 ounces chopped prosciutto
• 1/4 teaspoon crushed red pepper
• 4 ounces soft goat cheese, divided (about 1/2 cup)
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon rind
• 5 cups trimmed watercress (about 3 bunches)
• 1/2 teaspoon freshly ground black pepper

1. Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1 1/4 cups cooking liquid.
2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add prosciutto; saute for 3 minutes or until browned and crisp. Remove prosciutto from pan with a slotted spoon; drain on a paper towel. Add red pepper to drippings in pan; cook 30 seconds, stirring constantly. Add reserved cooking liquid to pan; bring to a boil. Add 3 ounces goat cheese and salt, and cook for 2 minutes, stirring until smooth. Stir in grated lemon rind. Add pasta; toss gently to coat. Add watercress, and toss gently to combine.
3. Place about 1 1/2 cups pasta mixture on each of 4 plates. Top each serving evenly with remaining 1 ounce cheese, prosciutto, and black pepper.

linguine, olive oil, red pepper, goat cheese, kosher salt, lemon rind, trimmed watercress, freshly ground black pepper

Taken from www.myrecipes.com/recipe/watercress-prosciutto-goat-cheese-linguine (may not work)