cavatelli with prosciutto, leeks, & arugula

the dish

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!

fresh flavors

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 cavatellimise en place
  • 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

Method

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

ready to eat!

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2 thoughts on “cavatelli with prosciutto, leeks, & arugula”

  1. …is that what I ate on Saturday?…it was great, keep coming home on those weekends baby doll, love you, Daddy

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