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
A note about serious food allergies
Fresh veggies and salty, crunchy prosciutto combine for the pasta meal to end all pasta meals. (Not that it’s the end of pasta meals! In fact, we have one for you… frantically checks menu… next week! Whew.) The mustard cream sauce gives everything a slight lift, a puckering goodness that you'll be craving until the next pasta meal… next week. Please, would we deprive you of pasta?
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.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start 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.
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" pieces on an angle.
Separate ciabatta halves.
Make the Garlic Bread
Place ciabatta on prepared baking sheet, cut-side up. Drizzle with 1 tsp. olive oil and top evenly with garlic.
Bake in hot oven until golden brown, 7-9 minutes.
While ciabatta bakes, crisp prosciutto.
Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
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.
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 cream and bring to a boil. Once boiling, stir in pasta, half the pasta cooking water, and half the Parmesan (reserve remaining for topping). Stir until pasta is coated, 1-2 minutes.
Remove from burner and stir in Dijon and a pinch of pepper. If sauce is too thick, add remaining 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 and remaining Parmesan, if desired. Bon appétit!
[after party: split parm in last step so half is garnish to prevent saltiness within dish, reduced dijon to 1 pack]
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