Pappardelle with Arugula and Prosciutto

Preparation Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes. Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes. Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan. add your own note Nutritional Information Per serving: 450 calories, 20 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/iaRaw-cgndc/51160670

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