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!

bon appetit!

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