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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.
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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course pasta/noodle
Cuisine Italian
Servings 4 servings

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
 

Notes

Tip: Add the prosciutto at the last minute, so it stays nice and pink.
Keyword cheesy, main course, meat, pasta/noodles, quick, weeknight favorites