Watercress, Prosciutto, and Goat Cheese Linguine

I made this exactly as written.  It took less than 20 minutes to make, and I liked that having the prosciutto as an optional topping gave a vegetarian option.  I liked the balance of the lemon against the watercress, but my husband and daughter thought it was bit too heavy on the lemon taste.  Personal preference, but if you're not much of a lemon lover, I'd use less of the rind.   I will make this again, and I will probably add a bit more crushed red pepper for more zing.  May add some garlic as well.  

DH accidentally got soft goat cheese with herbs but it worked nicely with this dish.  I used a tiny bit more prosciutto than the recipe called for.  Very tasty.  At first I thought it was going to be too soggy but the pasta seemed to soak up the liquid after a couple of minutes and it was just right.  I would serve this to guests without hesitation.