Prosciutto Campanelle in Mustard Cream Sauce
with asparagus and peas
Prep & Cook Time: 30-40 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 3 oz. Peas
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4 oz. Light Cream
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2 oz. Grated Parmesan
- 3 oz. Prosciutto
- 2 Garlic Clove
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6 oz. Campanelle Pasta
- 5 oz. Asparagus
- ½ oz. Dijon Mustard
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1 Ciabatta
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.
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Nutrition (per serving)
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Calories824
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Carbohydrates96g
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Fat32g
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Protein29g
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Sodium1617mg
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
Cooking Guidelines
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
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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.
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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.
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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.
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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. Bake in hot oven until golden brown, 7-9 minutes. While ciabatta bakes, finish pasta.
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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 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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