Step 1

Bring a large pot salted water to a boil over high heat.

Step 2

Heat 1 tbsp. olive oil in a large heavy skillet and cook the prosciutto on medium-high heat until crisp, about 6 minutes.

Step 3

Remove it with a slotted spoon and drain it on a paper towel-lined plate.

Step 4

Heat 1/3 cup olive oil in the same skillet.

Step 5

Add the onion and cook on medium-low heat for about 5 minutes or until softened.

Step 6

Add the garlic and cook 1 minute.

Step 7

Add the cherry tomatoes and toss to combine.

Step 8

Remove the skillet from the heat and stir in the parsley, lemon juice, lemon zest, red pepper flakes and salt to taste.

Step 9

Add the linguine to the large pot boiling water.

Step 10

Boil the linguine for 6 minutes or until the pasta is almost cooked but still firm to the tooth.

Step 11

Add rapini.

Step 12

Boil for 2 minutes longer and drain.

Step 13

Transfer the pasta and rapini to the skillet.

Step 14

Toss the linguine mixture until it is combined well and sprinkle it with the prosciutto, Grana Padano and chopped basil.

Step 15

Serve immediately.

Step 16

Grana Padano is similar to Parmigiano-Reggiano cheese but it's from a different region in Italy and it isn't aged as long so it is less salty. The two cheeses are interchangeable for this recipe.

Step 17

Yield is 6 servings.