I love this recipe because it utilizes leftovers and addresses a variety of nutrition needs. Pesto can also be frozen into ice cube trays and used for single service.
Technique tip: Do not undercook the pasta because you won't be finishing it in the pan. This pasta is tossed in a bowl to finish.
Swap option: You can use serrano ham instead of prosciutto and basil instead of arugula.
Preheat oven to 200°F.2.
Line a baking sheet with parchment paper and place the prosciutto in a single layer on top. Make another layer of paper topped with prosciutto if necessary. Place in the oven and crisp, about 40 minutes. Remove from the oven and cool on a plate with paper towels.3.
Bring a large pot of salted water to a boil. Prepare an ice-water bath. Stir the arugula into the boiling water and blanch until it is bright green and tender, about 30 seconds. Drain the arugula, immediately refresh it in the ice water and set aside, covered with a towel.4.
In a blender, combine the oil, garlic, pine nuts, butter, Parmesan, salt and pepper. Puree on high until all the ingredients are combined. Turn off the blender and stir in the arugula with a spoon. Pulse several times on high speed for 10-second intervals, until the arugula is fully incorporated.5.
Place the pesto in a bowl and cover tightly to avoid discoloring. If not using, reserve in the fridge for up to three days.6.
Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Once the doneness is to your liking, drain the pasta and immediately transfer to a large bowl. Add the pesto and salmon and mix gently until incorporated. Crumble slices of crispy prosciutto on top and serve in warm bowls.