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
0 Out of 5 from
0 reviews
You can add this Pappardelle with Arugula and Prosciutto recipe to your own private DesktopCookbook.