Packed with summer flavour this pappardelle and proscioutto pasta dish from Spoon Fork Bacon is a simple summer time option. The zesty lemon and thyme offer a fresh flavour whilst the prosciutto and greens give it the filling factor. Perfect for a quick evening meal or entertaining guests give this one a try when you’re in need of a carbohydrate boost.
16 ounces pappardelle
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 tablespoons minced shallots
1 garlic clove, minced
2 teaspoons minced thyme
2 heaping cups arugula
1 lemon, zested and juiced
2 ounces grated Parmesan
3 ounces thinly sliced prosciutto, torn into bite-sized pieces
salt and pepper to taste
Lemon zest and grated Parmesan for the garnish.
Fill a large pot with water and bring to a boil. Once water is boiling add a small handful of salt, followed by the pappardelle and boil, stirring occasionally, until pasta is al dente, 6 to 7 minutes (for dry pasta).
Drain pasta, reserving 1/4 cup of pasta water and set aside.
Place a large skillet over medium heat, melt butter and add oil.
Once the skillet is hot add shallots and garlic and sauté for 1 to 2 minutes.
Add thyme and continue to sauté for an additional minute.
Add the arugula, lemon zest, juice, and pasta water to the skillet and toss together until the arugula is partially wilted. Season with salt and pepper.
Add the pasta and grated Parmesan to the skillet and toss together.
Once the arugula has just wilted completely, remove from heat and add the torn prosciutto. Lightly season with salt and pepper and toss together.
Top dish with additional Parmesan and lemon zest and serve.