Pappardelle With Arugula And Prosciutto
A delightful blend of flavors come together in this pasta dish that is sure to impress your taste buds. The freshness of lemon and chives brightens the hearty pappardelle or fettuccine, while the leeks and arugula add a touch of sweetness and earthiness. Tossed with Parmesan and crispy prosciutto, this dish is a flavorful symphony that will have you coming back for more.
— Constant Cookbook
Ingredients
- 1/2 pappardelle or fettuccine
- Kosher salt
- 2 olive oil
- 2 unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
- 1/4 chopped fresh chives
- 2 finely grated lemon zest plus more for serving
- 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
- 1/3 finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 prosciutto, torn into 1-inch pieces
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
- Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
- Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
- Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.
Yield
4 servings
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