Prosciutto Campanelle in Mustard Cream Sauce

with asparagus and parsley

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Peas
  • Info
    2 oz. Grated Parmesan
  • 2 Garlic Clove
  • Info
    1 Ciabatta
  • ½ oz. Dijon Mustard
  • Info
    4 oz. Light Cream
  • 5 oz. Asparagus
  • Info
    6 oz. Campanelle Pasta
  • 3 oz. Prosciutto

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into ½" pieces at an angle. Mince garlic. Separate ciabatta halves. Remove prosciutto from refrigerator.

  • 3

    Crisp the Prosciutto

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. Once cool enough to handle, crumble into bite-sized pieces. Reserve pan; no need to wipe clean.

  • 4

    Make the Garlic Bread

    Place ciabatta on prepared baking sheet, cut-side up. Drizzle with 1 tsp. olive oil and top evenly with garlic and half the Parmesan (reserve remaining for pasta). Bake in hot oven until golden brown, 7-9 minutes. While ciabatta bakes, finish pasta.

  • 5

    Finish Pasta and Finish Dish

    Return pan used to crisp prosciutto to medium heat. Add asparagus to hot pan. Cook undisturbed until asparagus starts to soften, 2-3 minutes. Add peas and stir occasionally until asparagus is tender, 2-3 minutes. Add cream and bring to a boil. Once boiling, stir in pasta, ¼ cup pasta cooking water, and remaining Parmesan. Stir until pasta is coated, 1-2 minutes. Remove from burner and stir in mustard and a pinch of pepper. If sauce is too thick, add more pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping pasta with prosciutto. Bon appétit!

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