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!


Pasta with Arugula and Prosciutto
adapted from epicurious


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


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.


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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