Chef Nick's Pappardelle with Arugula and Prosciutto - WSMV News 4

Chef Nick's Pappardelle with Arugula and Prosciutto

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Pappardelle with Arugula and Prosciutto

½ pound Pappardelle or fettuccine

Sea salt

2 tbsp extra virgin olive oil

2 tbsp butter

2 leeks, white and pale green parts only, halved and sliced thinly

¼ cup fresh chopped chives

2 tsp lemon zest

1 bunch arugula

1/3 cup grated parmesan

Fresh ground black pepper

3 slices prosciutto

Cook pasta in large pot of salted boiling water. In a large skillet heat olive oil and butter together over medium heat. Add sliced leeks and sauté till softened. Add cooked pasta, chives, lemon zest and ¾ cup pasta water. Continue adding pasta water till sauce forms. Toss in arugula and parmesan, season with salt and pepper. Add prosciutto and toss again. Serve with more lemon zest and grated parmesan.

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