Pljukanci with Pršut, Arugula, and Pine Nuts
85% autentično · Croatian
An elevated take on the classic Istrian dish, adding toasted pine nuts for a nutty crunch and a touch of lemon zest for brightness, complementing the salty pršut and peppery arugula.
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Sastojci
- Pljukanci pasta400g
- Istrian pršut (prosciutto)150g
- Arugula100g
- Garlic2 cloves
- Extra virgin olive oil4 tbsp
- Pine nuts30g
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cook pljukanci according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, thinly slice the pršut. Mince the garlic. Toast the pine nuts in a dry skillet over medium-low heat until golden brown, watching carefully to prevent burning. Set aside.
- 3
In a large skillet, heat 3 tbsp of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 4
Add the sliced pršut and cook for 2-3 minutes until slightly crisped.
- 5
Add the drained pljukanci to the skillet. Toss to combine with the pršut and garlic.
- 6
Add the arugula and toss until it just begins to wilt. Stir in the lemon zest.
- 7
Add a splash of reserved pasta water to create a light sauce. Season with salt and black pepper. Toss well.
- 8
Serve immediately, garnished generously with the toasted pine nuts and a final drizzle of the remaining 1 tbsp olive oil.
