Preheat oven to 400F. Line a baking pan with parchment paper.
Add the prosciutto in small bundles on the prepared pan. Bake 6-10 minutes, until crispy.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve ½ cup pasta water before draining.
In a food processor, combine the arugula, basil, garlic cloves, 1/2 cup parmesan, and zest of 1 Lemon. Pulse until almost smooth.
While on low speed, gradually drizzle in the olive oil. Adjust to taste with salt and black pepper.
Toss the drained pasta with the pesto, adding pasta water to thin out pesto to taste.
Serve warm with freshly grated parmesan, more lemon zest, and the crispy prosciutto.
Enjoy with Vita Ice Black Raspberry for a complimentary refreshment!