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December 4, 2013 / Chris Blum

Pappardelle with Arugula, Leeks and Proscuitto

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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.

Ingredients:
1/2 pound pappardelle or fettuccine
Salt
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
Pepper
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.

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