Despite my busy school schedule, I treat myself pretty well when it comes to dinner on weekdays. But the weekend is when I really look forward to cooking and trying new recipes. One of my favorite times of each month is when the new Bon Appetit arrives. I love browsing through the magazine for inspiration. This month the pappardelle with arugula and proscuitto really stood out. I love proscuitto and the leeks, lemon, and arugula just screamed spring. The local grocery store unfortunately didn’t have fresh pappardelle or fettuccine which is what Bon Appetit suggests, so I settled for what has become the usual pasta in my house — cavatelli! Also, I need to credit my neighbors for the Parmesan cheese that I realized we didn’t have right as I started to cook!
By the way, I am totally aware that it is Cinco de Mayo and I am posting a completely un-festive recipe. This was actually last night’s meal. But if you are looking for a celebratory treat try this guacamole or these fajitas which I will be making tonight!
Cavatelli with Proscuitto, Leeks, & Arugula
Ingredients (serves 4)
- 1 lb. fresh or frozen cavatelli
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale green parts only, quartered lengthwise, sliced crosswise
- 1/4 cup chopped chives
- 2 teaspoons finely grated lemon zest
- 1 bunch arugula (about 4 cups)
- 1/3 cup finely grated Parmesan cheese plus more for serving
- Freshly ground black pepper
- 3 ounces prosciutto, torn into 1-inch pieces
Cook pasta in large pot of boiling water until al dente. Drain, reserving 2 cups of the pasta cooking liquid.
Meanwhile, heat oil and butter in a large skillet. Add leeks, and cook until softened but not brown (5-8 minutes). Add pasta, lemon zest, chives and 3/4 cup cooking liquid. Cook, stirring often and adding pasta water as needed until a glossy sauce coats the pasta (about 4 minutes).
Add arugula, Parmesan, and pepper. Toss to combine. Add prosciutto right before serving and toss again. Garnish with a touch of lemon zest and more Parmesan cheese.
Recipe adapted from Bon Appetit
How I eat it: with a lot of Parmesan, crunchy bread, a fresh salad, and Chardonnay