Friday, April 29, 2016

Homemade Pasta and Homemade Bread

Yes I went into the office today. Yeah on a Friday! Traffic was actually not too bad. I did leave 5 minutes early, but I did get in a 1/2 hour early. Whatever! Tonight's dinner came together quickly. But first I had to fix myself a Blood Orange Vodkatini.
Then I started dinner. I had made the pasta last week and put it was in the freezer. The leeks were also from the freezer. The last time I bought leeks I cut up the extra leek and cleaned and froze it. Nice. I walked into the house at 6:05 and dinner was on the table by 7:00!

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
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, 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.

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