Pappardelle with Rocket and Prosciutto

Ingredients for Pappardelle with Rocket and Prosciutto

• 230g 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 rocket, thick stems trimmed, leaves torn (about 4 cups)

• 50g finely grated Parmesan plus more for serving

• Freshly ground black pepper

• 90g prosciutto, torn into 1" pieces

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 475ml 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 180ml 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 rocket 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.