Pappardelle with Arugula, Leeks and Proscuitto


Pasta really is the perfect weeknight meal. This one comes together in less than 15 minutes and the combo of peppery arugula and sweet Proscuitto is amazing. Trader Joes has a lemon pepper pappardelle that is perfect for this dish.

1/2 pound pappardelle or fettuccine
1 TBSP olive oil
1 TBSP butter
3 leeks, white and pale greens, thinly sliced
1/4 c chopped fresh chives
Zest from 1 lemon
1 bag arugula
1/3 c finely grated Parmesan
3 oz prosciutto, torn into 1-inch pieces
1/2 c toasted bread crumbs

Cook the pasta 2 minutes shy of they time on the package.

Heat oil and butter and in a 12 inch skillet over medium heat. Cook leeks until soft, about 8 minutes.

Add pasta and 1 c pasta water to the leeks, zest, pepper, cheese and chives, cook for 2 minutes until the pasta water is mostly absorbed. Stir in arugula and Proscuitto.

To serve sprinkle with a little Parmesan cheese and toasted bread crumbs.

Serves 2 – 4.