Pasta Salad with Artichokes
Cook pappardelle in boiling salted water until al dente. Drain and mix with 2 tablespoons olive oil. Let cool. Drain artichokes and cut in half. Toast pine nuts in a dry pan. Rinse and finely chop parsley. Rinse arugula and spin dry. For the vinaigrette, whisk 4 tablespoons olive oil with balsamic vinegar, parsley, pine nuts and 2 tablespoons water. Season with salt and pepper.
Divide pappardelle, artichokes, arugula and prosciutto among plates and drizzle with vinaigrette. Season with salt and pepper.