Egg Pappardelle with Arugula, Leeks and Prosciutto

Ingredients:

• 1/2 pound egg pappardelle

• Kosher salt

• 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

Directions

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

2. Drain, reserving 2 cups pasta cooking liquid.

3. Meanwhile, heat oil and butter in a large heavy pot over medium heat.

4. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.

5. Add pasta, chives, lemon oil, and 3/4 cup pasta cooking liquid.

6. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

7. Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine.

8.  Add prosciutto and toss again.

9.  Top pasta with more lemon zest and Parmesan.