Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano

Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano
Photo by Colin Clark


  • 1-½ oz. prosciutto rind
  • Kosher salt
  • 1 medium leek, dark-green top removed, light part halved lengthwise, cleaned, and thinly sliced (1 cup)
  • 2 cups lower-salt chicken broth
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
  • 1 lb. fresh pappardelle pasta
  • 1 cup English peas, fresh or frozen
  • + 5 more ingredients
    • 6 medium scallions, trimmed and thinly sliced (1 cup)
    • ¼ cup chopped fresh flat-leaf parsley
    • 1 oz. (2 Tbs.) unsalted butter
    • ¼ cup extra-virgin olive oil
    • Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Combine the prosciutto rind and chicken broth in a 3-quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 minutes to infuse the broth. Let the rind steep until ready to use the broth. Meanwhile, in a 12-inch skillet hea...

View full recipe at Fine Cooking


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