Pappardelle with Prosciutto, Arugula and Peas

Name: Pappardelle with Prosciutto, Arugula and Peas
Ingredients: 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta; 2 tablespoons DeLallo Extra Virgin Olive Oil; 2 tablespoons butter; 2 leeks (white and pale greens only), thinly sliced; 1/4 cup chopped fresh green onions (white and pale greens only); Zest of 1 lemon; 12 ounces arugula, thick stems trimmed; 1 pound snap peas, blanced; 1/3 cup freshly grated DeLallo Imported Italian Granino Cheese Wedge (or Parmigiano Reggiano); 3 ounces DeLallo Prosciutto, torn into 1-inch pieces

www.delallo.com

Weâ€™ve partnered up our famously rich and golden egg pasta with flavorful greens and savory prosciutto. Click the link to get this simple pappardelle recipe with prosciutto, arugula and peas.

Keywords

Italian Food

View full recipe on www.delallo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.delallo.com.

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Ingredients

1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta
2 tablespoons DeLallo Extra Virgin Olive Oil
2 tablespoons butter
2 leeks (white and pale greens only), thinly sliced
1/4 cup chopped fresh green onions (white and pale greens only)
Zest of 1 lemon
12 ounces arugula, thick stems trimmed
1 pound snap peas, blanced
1/3 cup freshly grated DeLallo Imported Italian Granino Cheese Wedge (or Parmigiano Reggiano)
3 ounces DeLallo Prosciutto, torn into 1-inch pieces