This a light, lemony main dish that is fast and easy. If you cant find Pappardelle pasta, you can substitute Broad Egg noodles, or a wide pasta. Serves four.
14oz. Pappardelle pasta
2 tbsp butter
3 leeks, white part only, thinly sliced
1 tsp salt
1.5 cups Smooth Ricotta (375ml tub)
2 tbsp lemon zest
Juice of 1 lemon (about one third cup)
8 slices prosciutto, cut into ribbons
3 tbsp of pan toasted pine Nuts (be carfeful not to burn!)
3 Tbsp Chopped parsley
1. Cook pasta in large pot of boiling water with salt as per package instructions to “al dente”. Drain and reserve 1 cup of pasta water and set
2. Saute leeks in butter for 4 minutes, then gently add cooked pasta and mix. Then add in the ricotta and lemon juice while continually mixing gently. Add some pasta water to thin, a little at a time, to get a creamy texture. Add in the sliced up prosciutto, and garnish with parsley and lemon zest.