Blood Orange Vodkatini.
Pappardelle with Arugula and Prosciutto, from Bon Appetit May 2013
1/2 pound pappardelle or fettuccine
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
Cook pasta in a large pot of boiling salted water, stirring
occasionally, until al dente. Drain, reserving 2 cups pasta cooking
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
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.