Pappardelle with Arugula and Prosciutto

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Although three-ingredient pastas work in a crunch, I’ve recently become biased towards vegetable and herb-heavy varieties that require ingredients to simmer awhile, allowing the flavors to really seep in (and providing added health benefits). Leeks, being a hybrid in taste between an onion and scallions, would not normally strike my fancy, but blended with the plethora of other ingredients, really pack flavor. A more substantial meat would weigh down the pasta, yet if you’re in search of a substitute, applewood smoked bacon is a worthy contender. Recipe is below the pictures-enjoy!!

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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-inch 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.


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One comment

  1. Oh wow. What a beautiful post. Delicious recipe. Gorgeous photographs.

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