Friday, May 17, 2013

lemon pepper pappardelle with arugula & prosciutto ~ dining al fresco





We've had unusually warm weather the last two weeks.


You know, the kind of warm weather that naturally draws you outside.

Well, this beautiful warm weather not only inspired this light and flavorful dish, but it also inspired us to dine al fresco. 

One of my favorite means to transport our dinners outside is by using bread boards.

They're not only a beautiful back drop upon which to serve a meal, but they're functional and ~ if  large enough ~ can support a whole dinner. Perfect.



Two plates. Check.
Forks. Napkins. Check.
Two glasses of ice water, one with lemon. Salt & pepper. Check.
Fresh lemon and parsley. Check.

So with the dining al fresco basics covered, let's talk pasta . . .

Have you heard of Lemon Pepper Pappardelle? 

Lemon Pepper Pappardelle takes pasta to a whole new level.  
Lemon and pepper are infused into the pasta, making it bright and flavorful. 

The pasta itself already has so much flavor that you can eat it with just a drizzle of olive oil, and be quite pleased. 

I felt inspired, however, to add arugula for an additional peppery bite . . . and prosciutto and shaved Parmesan for an even more flavorful meal.  

And it was that . . . flavorful and delicious. 

A perfect al fresco dinner . . .

Ingredients
8 oz package Lemon Pepper Pappardelle
4 slices of Prosciutto
2 heaping cups fresh arugula
fresh shaved Parmesan
6 Tablespoons Olive Oil
Lemon
1/2 teaspoon salt 
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (for those that like heat)
 

 


Preparation 
Preheat oven to 375 degrees F.
Place Prosciutto slices onto a baking sheet, and bake for 8 minutes until crispy.
After cooled, break Prosciutto into small pieces.
Boil pasta according to directions on package. Do not over cook.
Drain pasta and pour into a large shallow bowl. Drizzle olive oil on warm pasta. Toss to coat. 
Squeeze 1/2 of a lemon over pasta. Toss to coat. 
Salt and pepper. Toss.
Add arugula, prosciutto, and crushed red pepper flakes, if you like heat (optional). Toss.
The steam from the pasta will wilt the arugula.
Sprinkle fresh Parmesan shavings over the top. Enjoy!





4 comments:

  1. Love the photos of your delicious sounding pasta dish. Hopefully our weather will warm up soon so that we can start eating outside.

    ReplyDelete
  2. I wish I would have read this before my trip to TJ's today. I know what I am having next week. Pinning.

    ReplyDelete
  3. OMG this looks so delish! This is such an awesome post. I would love it if you would share this post at our WIW linky party. Hope you can join us today!

    Paula
    ivyandelephants.blogspot.com

    ReplyDelete
    Replies
    1. Hi Paula!
      Thanks for stopping by!
      This recipe is so easy and quite tasty on these warm Summer evenings.
      I would love to join your linky party this Wednesday.
      See you soon,
      Suzanne

      Delete

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