Pappardelle with Arugula and Prosciutto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Add the prosciutto at the last minute to preserve the pretty pink color. Ingredients:
1/2 pound pappardelle or fettuccine |
kosher salt |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise |
1/4 cup chopped fresh chives |
2 teaspoons finely grated lemon zest plus more for serving |
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups) |
1/3 cup finely grated parmesan plus more for serving |
freshly ground black pepper |
3 ounces prosciutto, torn into 1 pieces |
Directions:
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
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.
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. 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.
5. Per serving: 450 calories, 20 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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