pasta with lime, proscuitto and arugula

Time flies when you're out of town for work! I'm back home now -- and glad to be catching up on my sleep. I'm also happy to be eating home-cooked meals and to be knitting some adorable little pants (stay tuned for pictures!)

This pasta recipe comes from a beautiful cookbook that Jeff gave me for Christmas: Flavours by Donna Hay. If you've never checked out one of her books, do! The pictures are just beautiful and simple, and I've had success with all the recipes that I've tried (I can't say the same for Martha's recipes.)

This book is divided into...you guessed it... flavours. What a great idea, eh?! In the lemon + lime chapter, you'll find our new favourite pasta recipe. We've made this a couple of times, or rather, Jeff has made this a couple of times. He's been honing his mad skills in the kitchen while I sit and knit. =)

spaghetti with lime, prosciutto and arugula
serves 4 (adapted from Donna Hay's recipe)

1lb spaghetti
extra virgin olive oil
1 Tbs lime zest
2 garlic cloves, minced
1/2 teas dried red chili flakes
2 Tbs capers, rinsed
8 slices prosciutto, roughly chopped
2 cups loosely packed arugula, washed
3 Tbs lime juice
1 cup crumbled feta
fresh black pepper

Cook spaghetti until al dente. Drain.

While spaghetti is cooking, (trust me, this part goes fast - no need to start it before cooking the pasta) heat oil in large saucepan over medium heat. Add lime zest, garlic, dried chilies, and capers and cook for 1 minute, or until fragrant. Add prosciutto and cook for 2 minutes, or until the prosciutto is crisp.

Add drained spaghetti to the pan and toss to coat. Toss in arugula and lime juice. Mix thoroughly. Divide into serving bowls and top with feta and some freshly ground black pepper.

Enjoy with a glass of red wine and a little candlelight.