Pappardelle with prosciutto and arugula
By Alison Roman for Bon Appetit – submitted by Judi, Carnegie Hill CSA [link underlined to ] A quick and easy recipe that uses fresh arugula – perfect for a hot night! Serve with a green salad and some crusty bread.
Ingredients
- ½ lb pappardelle or fettuccine
- Kosher salt
- 2 TBS olive oil
- 2 TBS unsalted butter
- 2 leeks white and pale greens only, halved lengthwise and thinly sliced
- ¼ cup chopped fresh chives
- 2 tsp finely grated lemon zest plus more for serving
- 1 bunch arugula thick stems trimmed, leaves torn (about 4 cups)
- ⅓ cup finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 oz prosciutto torn into 1-inch pieces
Instructions
- Instructions: Click here for instructions (Bon Appetit)
Notes
Tip: Add the prosciutto at the last minute, so it stays nice and pink.