Name: Pappardelle with Arugula and Prosciutto
Cook time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 servings
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" pieces

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Photo by Hirsheimer & Hamilton

Add the prosciutto at the last minute to preserve the pretty pink color.

Recipe notes

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