Pappardelle with escarole and prosciutto from chef Giovanna Trimpe

Pappardelle with escarole and prosciutto.

Serves 4-6

total minutes (30).

4 Tbsp  extra virgin olive oil

one pound of pappardelle or you can also use Fettucine

1 teaspoon kosher salt

4 Tbsp butter

2 leeks (use the white part only ) halved lengthwise, thinly sliced crosswise.

1/4 cup fresh chives 

4 teaspoons grated lemon zest plus more for serving one large bunch escarole washed, dry and chopped

1/2 cup shaved Parmigiano Regiano cheese.

freshly ground black pepper

6 oz. prosciutto Chopped

Cook pasta as directed on the package and add 1/2 tablespoon to the boiling water

Drain, reserving 2 cups of pasta water.

Meanwhile, heat oil and butter in a large heavy pot over medium heat.  Add leeks and cook 
stirring often, until softened (do not brown).  this might take about 3 to 5 minutes.

Add pasta, chives, two tablespoons of lemon zest, and one cup of pasta water 
Cook tossing and adding more liquid as needed this should will form a glossy sauce.
takes about 5 minutes.

Add the escarole and add 1/4 cup of the cheese season with salt and pepper to taste.
Add prosciutto and toss one more time.  Serve pasta in warm bowls and top with the rest of the cheese and lemon zest.  

You may use as much cheese as you like.

Enjoy with a salad and some crusty bread and this will become one of your favorite family dinners