Prosciutto and Arugula Pappardelle

The reaction to this dish was pretty much as good as I could have hoped for. Peter cleaned his plate, looked at me and said, "This might be the best thing you've ever cooked for me." Part of me could have been a little miffed (as this dish is far easier than some of the others I've made for him over the years) but when your goal is to satisfy and please the ones you love with food, well...that's a job well done right there.

This pasta is everything; substantial in its breadth, salty, sweet and silky in texture. Pappardelle is one of my favorite kinds of pasta, as there's so much it can handle as far as sauces and other textures. There's the delicious pop of the prosciutto, the melted-down leeks, the bright sourness of the lemon zest. It's just an incredibly rewarding meal, easy to prepare and overwhelmingly satisfying in its dividends. If you're looking for an amazing summer pasta, look no further.

Prosciutto and Arugula Pappardelle (Adapted from Bon Appetit)

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, tleaves torn (about 4 cups) 
1/3 cup finely grated Parmesan plus more for serving 
Freshly ground black pepper 
3 ounces prosciutto, torn into 1-inch 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, 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 (it may take longer for you and you may not use all of your water...just eyeball it, taking care not to overcook your pasta.) 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.