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Dice feta into ½-inch cubes and place a non-reactive bowl or plastic container.*
In a small bowl, whisk oil, garlic, salt, red pepper flakes and thyme (if using). Toss feta with mixture and let it marinate for at least an hour or up to three days. If marinating for more than an hour, cover and store in the fridge.
Fill a large pot with generously salted water and bring to a boil. Cook pasta until al dente and drain.
Heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic, lime zest, capers, and chopped jalapeño. Cook for a minute or so, until the garlic is fragrant.
Add the diced prosciutto and cook, stirring, until the prosciutto is crisp, 2-3 minutes.
Add cooked pasta to the skillet plus 1 tablespoon olive oil. Toss for a minute or two, until everything is combined and heated through.
Add lime juice and shredded arugula. Toss to combine. Season with salt, to taste.
Divide pasta among shallow bowls. Top with cubes of marinated feta and some freshly ground black pepper.