Photo Credit: Prosciutto di Parma® Yield: 4 servings. 2 1/2 cups baby arugula, divided 1/2-3/4 cup extra virgin olive oil 3 cloves garlic 2 Tbsp. grated Parmigiano-Reggiano cheese 1 Tbsp. chopped walnuts to taste, salt to taste, ground black pepper 1 lb. dried linguine 2 Tbsp. unsalted butter 1/4 cup chicken broth 8 slices Prosciutto di Parma®, thinly sliced (about 4 oz.) For arugula pesto: Blanch 2 cups arugula in boiling salted water for 10 seconds; plunge in ice water to cool, ...

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