Pappardelle with Arugula and Prosciutto

The new Bon Appetit has arrived. Turn down pages! The first recipe I tried was Pappardelle with Arugula and Prosciutto. This was very, very good. It was light and a bit peppery and lemony.

I made the Pappardelle using my favorite pasta recipe from Tide and Thyme.

The meal came together quickly. I had everything prepped ahead of time. Tearing the Prosciutto may take longer than you think so it is best to have all your mis en place ready.

Pappardelle with Arugula and Prosciutto, from Bon Appetit May 2013

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

Method -
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.

Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

 

And to snack on with a cocktail while preparing dinner I made Spicy Roasted Chickpeas. I used the recipe from the Martha Stewart site. Cheers!

And Happy 44th Anniversary to my sister and her husband!