Receta Egg Pappardelle with Arugula, Leeks and Prosciutto
This week's is very similar to that last one in that it is also a spring pasta from Epicurious and it also includes prosciutto as an ingredient. Not to mention that it has become one of our favorites for this time of year. Frankly, it was delicious!
We followed the Epicurious recipe almost to the letter, using Trader Joe's Egg Pappardelle, which made the dish even lighter and thus, more perfect for the season. With no lemon in the fruit crisper, we substituted 1/4 teaspoon of Boyajian's Lemon Oil - a practical and valuable product to have in the pantry for exactly these situations.
Looking for something for Meatless Monday? This would be just as delish sans prosciutto, we're sure.
Egg Pappardelle with Baby Arugula, Leeks and Prosciutto
Ingredients:
- 1/2 pound egg pappardelle
- kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale green parts only, halved lengthwise and thinly sliced crosswise
- 1/4 cup chopped fresh chives
- 1/4 teaspoon pure lemon oil
- 4 cups baby arugula
- 1/3 cup Parmesan cheese, plus more for garnish
- freshly ground black pepper
- 3 ounces prosciutto, torn into 1" pieces
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, lemon oil, 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.