Pappardelle with Arugula and Prosciutto
A luxurious Italian pasta dish combining tender pappardelle with peppery arugula, salty prosciutto, and sweet leeks in a light lemon-butter sauce, finished with Parmesan cheese.
Ingredients
- •½ pound pappardelle or fettuccine
- •1 to taste Kosher salt
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •2 whole leeks
- •¼ cup chopped fresh chives
- •2 teaspoons finely grated lemon zest
- •1 bunch arugula
- •⅓ cup finely grated Parmesan
- •1 to taste Freshly ground black pepper
- •3 ounces prosciutto
- •torn into 1" pieces
Cooking Instructions
- 1.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
10 min
- 2.
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.
8 min
- 3.
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.
4 min
- 4.
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.
2 min
