This week's is very similar to that last one in that it is also a spring pasta from Epicurious and it also includes prosciutto as an ingredient. Not to mention that it has become one of our favorites for this time of year. Frankly, it was delicious!
We followed the Epicurious recipe almost to the letter, using Trader Joe's Egg Pappardelle, which made the dish even lighter and thus, more perfect for the season. With no lemon in the fruit crisper, we substituted 1/4 teaspoon of Boyajian's Lemon Oil - a practical and valuable product to have in the pantry for exactly these situations.
Looking for something for Meatless Monday? This would be just as delish sans prosciutto, we're sure.
Egg Pappardelle with Baby Arugula, Leeks and Prosciutto
barely adapted from this recipe at Epicurious.com
1/2 pound egg pappardelle
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale green parts only, halved lengthwise and thinly sliced crosswise
1/4 cup chopped fresh chives
1/4 teaspoon pure lemon oil
4 cups baby arugula
1/3 cup Parmesan cheese, plus more for garnish
freshly ground black pepper
3 ounces prosciutto, torn into 1" pieces