Pasta with Arugula and Prosciutto

29 May

This year instead of joining the CSA again, we joined a fresh box program. Every week we get a box of fresh veggies and one fruit. So far the fruit has been strawberries and they are delicious! The arugula and leeks in this recipe came from our fresh box! I wasn’t too big a fan of the prosciutto with this. I think some chicken would have been better!

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Pasta with Arugula and Prosciutto
adapted from epicurious

ingredients

1 lb pasta (I used calamari shaped)
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
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

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, 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.

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One Response to “Pasta with Arugula and Prosciutto”

  1. Liz May 30, 2013 at 11:25 am #

    Love this recipe. So simple and so good. Thank you.

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