Summer Pappardelle

Summer Pappardelle

A delicious and super quick recipe which is perfect for a weekday supper.

Fresh pappardelle is tossed in a light leek and chive butter sauce with prosciutto and rocket.

Summer Pappardelle
Serves 2


For the Sauce: 2tbsp Olive Oil, 35g Unsalted Butter, 1 Leek (Finely Chopped), 2tsp Chopped Chives, Zest 2 Lemons, Large Handful Rocket, 2tbsp Grated Parmesan, 4 Slices Prosciutto (Torn), 5tbsp Reserved Pasta Cooking Water, Cracked Black Pepper

To Finish: 200g Fresh Pappardelle, Cracked Black Pepper, Grated Parmesan


1) Cook the pasta in a large pot of boiling water until just cooked. Drain and reserve 5tbsp of pasta water.

2) Meanwhile, make the sauce by lightly frying the leeks in the oil and butter in a large pan for 2 minutes. Add the chives, lemon zest, pasta water, rocket and prosciutto to the pan. Season well with cracked black pepper. Add the pasta once cooked and toss to combine with the grated parmesan.

3) Serve with extra cracked black pepper and grated parmesan to taste.


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