Pappardelle with Prosciutto, Arugula and Peas

There’s more to pasta than tomato sauce and meatballs. We’ve created a simple pappardelle recipe by partnering up our famously rich and golden egg pasta with flavorful greens and savory prosciutto for a pasta night they won’t forget. Don’t forget the Parmigiano cheese!

Pappardelle with prosciutto, arugula and peas image
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  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • Bring a large pot of salted water to a boil. Cook pasta according to package instruction. Drain, reserving 1 cup hot pasta water.
  • Meanwhile, heat oil and butter in a large sauté pan over medium heat. Add leeks and cook, stirring often, until softened, about 6-7 minutes.
  • Stir in cooked pasta, green onions, lemon zest and 1/2 cup hot pasta water. Cook together for about 4 minutes, adding in the remaining pasta water to create a glossy sauce.
  • Add arugula, peas and cheese and toss to combine. Stir in prosciutto. Divide onto plates or serve family style.

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