For the herb vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
4 small garlic cloves
½ cup canola oil
12 fresh basil leaves
½ cup fresh flat-leaf parsley leaves
½ cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
For the pasta:
1 cup crumbled goat cheese
This pasta, with all the arugula, doesn’t reheat all that well. You can easily halve the recipe, but I still recommend making the full amount of the vinaigrette. Whatever you have leftover can easily double as salad dressing or sandwich spread (think killer BLTs). It keeps well in the fridge for several days.
Start by making the herb vinaigrette. Combine vinegar, lemon juice, and garlic cloves in a food processor or blender and pulse until smooth. With the food processor running, slowly drizzle in the oil, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. You can also do all this in a 2-cup measuring cup using an immersion blender.
Boil pasta in salted water according to package directions until it is al dente. Drain, then place in a large bowl and toss with olive oil.
While the pasta is boiling, cook the prosciutto in a small skillet set over medium-high heat. Once crispy, remove to a paper towel lined plate to drain, then break into pieces.
Add the tomatoes, arugula, basil, parsley, red pepper flakes and 6 tablespoons of the vinaigrette to the pasta. Toss gently to coat. Sprinkle in goat cheese and prosciutto and gently toss again. Season with additional salt and pepper as needed. Drizzle each serving with additional vinaigrette if desired. Serve immediately.