Papardelle with Arugula and Prosciutto

By jargrr

by The Bon Appétit Test Kitchen

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

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.

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, 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.

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.