Pappardelle with Arugula and Prosciutto
['1/2 pound pappardelle or fettuccine', 'Kosher salt', '2 tablespoons olive oil', '2 tablespoons unsalted butter', '2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise', '1/4 cup chopped fresh chives', '2 teaspoons finely grated lemon zest plus more for serving', '1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)', '1/3 cup finely grated Parmesan plus more for serving', 'Freshly ground black pepper', '3 ounces prosciutto', 'torn into 1" pieces']
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, chives, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.
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