June 20, 2017
We’ve had some really wacky weather lately, which means that the good folks at Stoneledge Farm have had to work even harder to produce the beautiful vegetables we have been getting. We are so lucky!
Today I have a quick and easy recipe that uses fresh arugula. Perfect for a hot night!
Pappardelle with Prosciutto and Arugula
INGREDIENTS
1/2 lb pappardelle or fettuccini
Kosher salt
2 TBS olive oil
2 TBS unsalted butter
2 leeks, white and pale greens only, halved lengthwise and thinly sliced
1/4 cup chopped fresh chives
2 tsp 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 oz prosciutto, torn into 1″ pieces
Preparation
-
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups of the pasta cooking liquid.
- Meanwhile, heat the oil and butter in a large pot over medium heat. Add the leeks and cook, stirring often, until softened but not browned, approximately 5-8 minutes.
- Add the pasta, chives, half the lemon zest, and 3/4 cup of the pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats the pasta, about 4 minutes.
- Add the arugula and 1/3 cup of Parmesan, season with salt and pepper, and toss to combine. Add the prosciutto and toss again. Top the pasta with more lemon zest and Parmesan.
Helpful Hint: Add the prosciutto at the last minute, so it stays nice and pink. Serve with a green salad and some crusty bread.
I hope you enjoy this. A light meal will help you feel cooler.
Have a delicious week!
Best,
Judi