Penne Rigati Fellini

3 personas

prepPreheat oven to medium heat for toasting almonds
prepCrumble 120 g blue cheese, removing hard rind
prepTear 90-100 g prosciutto by hand into medium pieces
prepWash and dry 70 g arugula thoroughly; set aside 20 g for cooking, 50 g for fresh serving
prepHave 40 g sliced almonds ready
40 g / 40 g sliced almonds	Toast almonds dry pan, 3-4 min				Plate, top with prosciutto, fresh arugula, almonds, pepper
15 g / 15 g butter	Melt butter, warm cream, fold in cheese		Toss pasta with sauce & cooking water	Fold in cooked arugula, off heat
300 ml / 300 ml heavy cream
120 g / 120 g blue cheese or roquefort, crumbled
375 g / 375 g Penne Rigati La Molisana	Bring pasta water to boil, salt	Cook pasta 1 min under package time
60-100 ml / 60-100 ml pasta cooking water
20 g / 20 g arugula for cooking
90-100 g / 90-100 g prosciutto, torn
50 g / 50 g fresh arugula
Black pepper, freshly ground

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