Linguine with Arugula Pesto over Prosciutto

1. Blanch 2 cups arugula; plunge into ice water; press dry. In blender, puree blanched arugula, oil, garlic, cheese, walnuts, and salt and pepper.

2. Boil linguine until al dente; drain. Meanwhile, in large skillet, melt butter. Add chicken broth; stir in linguine, arugula pesto, and remaining 1⁄2 cup arugula. Heat through 1 min.

3. Per serving, arrange 2 slices prosciutto on plate. Spoon a quarter of pasta mixture in the center of prosciutto slices. Garnish with baby arugula leaves.