3/4 pound pappardelle pasta
1 sticke (1/2 cup) unsalted butter
2 teaspoons fresh lemon juice
2 to 3 ounces thinly sliced prosciutto, torn into small pieces
1 cup finely chopped fresh parsley leaves
1/3 cup pine nuts, toasted lightly
thin lemon wedges as an accompaniment
Cook the pappardelle 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 bowl toss the pappardelle with the butter sauce and salt and pepper to taste and serve it with the lemon wedges. Serves 6 as a first course and 3 to 4 as an entree.