Add the prosciutto at the last minute to preserve the pretty pink color.
Ingredients
4 Servings
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, tleaves 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
Preparation
-
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 450 Fat (g) 20 Saturated Fat (g) 8 Cholesterol (mg) 100 Carbohydrates (g) 48 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 20 Sodium (mg) 880
