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Pappardelle with Arugula and Prosciutto Recipe

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This recipe for Pappardelle with Arugula and Prosciutto is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. pappardelle or fettuccine
kosher salt
2 T. olive oil
2 T. unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
1/4 c. chopped fresh chives
2 tsp. finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 c.)
1/3 finely grated parmesan, plus more for serving
freshly ground pepper
3 oz. prosciutto, torn in to 1" pieces
Directions:
Directions:
Cook pasta in large pot of salted boiling water, stirring occasionally, until al dente. Drain, reserving 2 c. pasta cooking liquid. Meanwhile, heat oil and butter in large heavy pot over medium heat. Add leeks and cook, stirring often, until softened, but not browned, 5-8 minutes. Add pasta, chives, 2 tsp. lemon zest and 3/4 c. pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4 cup-fuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes. Add arugula and 1/3 c. parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and parmesan to taste.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is even better with homemade pappardelle a la John Lawson!

 

 

 

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