Watercress, Prosciutto, and Goat Cheese Fettuccini

Cook pasta in Dutch oven according to stove top directions.

Heat large skillet over medium heat, add oil and swirl to coat. Add prosciutto and cook until browned, about 4 minutes. Remove prosciutto from pan with slotted spoon and drain on paper towels.

Add red pepper to drippings in pan, cook 1 minute stirring constantly. Add 1 cup warm water and bring to boil. Add 3 oz goat cheese and cook for about 3 minutes, stirring until smooth. Stir in grated lemon rind.

Add watercress to Dutch oven. Pour skillet sauce over watercress and fettuccini, and gently stir to mix.

Divide pasta into 4 bowls, top each with prosciutto and remaining goat cheese.