Simplicity is the word that comes to mind for this recipe. Elegance is what you achieve when you serve it. I like to use ridged pappardelle pasta for the presentation. The nutty flavor of the brown butter pairs well with the tangy lemon and the salty prosciutto plays well with the smooth pasta. The pine nuts add crunch. Having these ingredients on hand will assure you that a delicious meal can be on the table quickly, whether for company or just the family. I adapted this recipe from an old Gourmet magazine. —lakelurelady
Fresh lemon juice
Thinly sliced prosciutto, torn into small pieces
Cook the pappardelle pasta according to package directions in a pot of salted boiling water.
While the pasta is cooking, in a skillet heat the butter over moderately high heat, swirling it, until it is golden brown. Remove the skillet from the heat and stir in the lemon juice, the prosciutto, the parsley and the pine nuts.
In a serving bowl toss the drained pappardelle with the butter mixture. Salt and pepper to taste and serve with the lemon wedges.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.