Pappardelle with Arugula and Prosciutto

Name: Pappardelle with Arugula and Prosciutto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters bunch arugula, thick stems trimmed, leaves torn (about; 4 servings Freshly ground black pepper; 59 milliliters chopped fresh chives; 4 servings Kosher salt; 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise; 2 teaspoons finely grated lemon zest plus more for serving; 2 Tbsps olive oil; 227 grams pappardelle or fettuccine; 79 milliliters finely grated Parmesan plus more for serving; 85 grams prosciutto, torn into 1 pieces; 2 Tbsps unsalted butter

You can never have too many main course recipes, so give Pappardelle with Arugulan and Prosciutto a try. This recipe serves 4. One serving contains 485 calories, 15g of protein, and 26g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, pepper, chives, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Cook pasta in a large pot of boiling saltedwater, stirring occasionally, until al dente.

Ingredients you will need

Pasta

Equipment you will use

Pot

Drain, reserving 2 cups pasta cooking liquid.

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Pasta

Meanwhile, heat oil and butter in a largeheavy pot over medium heat.

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Butter

Cooking Oil

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Pot

Add leeks andcook, stirring often, until softened but notbrowned, 5-8 minutes.

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Leek

Add pasta, chives, 2 teaspoons lemon zest,and 3/4 cup pasta cooking liquid. Cook,tossing and adding more cooking liquid by1/4-cupfuls as needed, until a glossy sauceforms that coats pasta, about 4 minutes.

Ingredients you will need

Lemon Zest