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Pappardelle with Arugula and Prosciutto Recipe

   
 

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     Pappardelle with Arugula and Prosciutto

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 minutes

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

Instructions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain reserving 2 cups pasta cooking water. 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 to 8 minutes. Add pasta chives 2 tsp lemon zest and 3/4 cup pasta cooking water. Cook tossing and adding more cooking water by 1/4 cupfuls as needed, until a glossy sauce forms that coats pasta about 4 minutes. Add arugula and 1/3 parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and parmesan.


Originally Submitted
5/19/2013





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