LEMONY RICOTTA & LEEK PAPPARDELLE WITH TORN PROSCIUTTO

This pasta is an ode to how simplicity and good-quality ingredients can make a recipe sing. Thick pappardelle noodles get bathed in a creamy ricotta sauce, sweetened with buttery leeks. A generous amount of lemon lends surprising notes of acidity, while thin strips of prosciutto give your palate the hit of saltiness it craves. For the best results, drop the pasta in the pan and create the sauce à la minute. It only takes a few minutes and will help prevent the sauce from clumping.

14 oz (400 g) pappardelle

2 tbsp (30 mL) butter

3 leeks (green removed), thinly sliced 1½ tsp (7 mL) salt

1½ cups (375 mL) extra smooth ricotta ⅓ cup (80 mL) fresh lemon juice

2 tbsp (30 mL) lemon zest

4 oz (125 g) prosciutto (about 8 slices), torn into thin strips

¼ cup (60 mL) pine nuts, toasted

¼ cup (60 mL) parsley, chopped

1 Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1 cup (250 mL) of pasta water. Do not rinse pasta.

2 2 Heat butter in a large saucepan over medium heat. Add in leeks and salt. Cook until leeks are soft and fragrant, about 4 minutes. Stir in ricotta and lemon juice. Add pasta and stir to coat with sauce. Add pasta water, ¼ cup (60 mL) at a time until pasta sauce is loose and creamy. Fold in lemon zest, stir in prosciutto and serve immediately.

3 Garnish with pine nuts and chopped parsley.

Serves 4