All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Decadent: a word used for the gaudiest of Robin Leach-esque extravaganzas or commercials for bath oils and spa treatments. The word carries with it the idea of “too much,” but a bowlful of this decadent and divine pasta will leave you with the idea of “more.” More perfectly savory prosciutto dancing with creamy Parmesan sauce, with a hint of heat from the red pepper flakes. All that gorgeousness clings to spectacular pasta with pine nuts adding an exquisite touch. Caviar wishes and champagne dreams, dear customer! Tip: Watch the pine nuts closely when cooking so they don't burn.
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe.
Prepare Ingredients and Toast Pine Nuts
Peel and mince shallot.
Mince garlic.Place a large non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes.Immediately, remove pine nuts to a plate or bowl. Reserve pan; no need to wipe clean.
Crisp the Prosciutto
Line a plate with a paper towel.
Return pan used to toast pine nuts to medium heat and add 1/2 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. When cool enough to handle, break into bite-sized pieces. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to crisp prosciutto to medium heat. Add 1 tsp. olive oil, shallot, and garlic to hot pan. Cook until aromatic, 30-60 seconds.
Stir in pasta cooking water, cream base, a pinch of salt, and red pepper flakes (to taste). Then stir occasionally until thick enough to coat the back of a spoon, 2-3 minutes.
Finish the Dish
Stir cheese (reserving a pinch for garnish), pasta, peas, and prosciutto pieces (reserving a pinch for garnish) into hot pan until heated through, 30-60 seconds.
Remove from burner.Plate dish as pictured on front of card, garnishing with pine nuts, remaining cheese, and remaining prosciutto. Bon appétit!
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