This is one of those simple dishes that will amaze your tastebuds! Use FRESH ingredients of excellent quality and you will be rewarded with silky pasta bursting with big flavors and lots of sunshine!
This recipe is also a wonderful base for many other flavors. Instead of arugula, substitute artichokes. Drain a can of artichoke hearts and chop them up a little bit. Replace the prosciutto with strips of cooked chicken breast and you got a whole new delicious meal.
It’s important for me to note that the lack of garlic in this dish is not accidental! While it’s nearly impossible to believe that I omitted garlic from any savory dish, it is true. I wanted to make sure that the bright LEMON flavor would shine through. And it sure does!
Prosciutto Pappardelle and Sunshine
- 1/2 lb pappardelle
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, then thinly sliced (half-moons)
- 1/4 cup chopped fresh chives
- 2 teaspoons finely grated lemon zest plus more for serving
- 1 bunch baby or young arugula (if not young, remove stems) about 4 cups
- 1/3 cup finely grated Parmesan cheese plus more for serving
- 3 ounces good quality prosciutto, cut into 1 inch pieces
- Kosher salt
- Fresh ground black pepper
Cook the pasta in a large pot of boiling well-salted water until just under al dente. Reserve 2 cups of pasta water. Drain pasta.
Meanwhile, heat the oil and butter in a large heavy pot over medium heat. Add the leeks and cook, stirring often, until very softened but not browned, 6 – 8 minutes.
Add the drained pasta, chives, lemon zest and 3/4 cup of pasta water. Stir constantly and add more pasta water, 1/4 cup at a time, creating a glossy sauce that coats the pasta, about 4 minutes. Add the arugula and 1/3 cup of grated Parmesan cheese. Season with salt and pepper and toss to combine. Add the prosciutto and toss again.
Once plated, sprinkle with Parmesan cheese and a little more lemon zest.