Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander. Set aside
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Trim and quarter yellow squash lengthwise. Cut into ½" slices.
Coarsely chop prosciutto.
Toast Walnuts and Crisp Prosciutto
Place a large non-stick pan over medium-high heat. Add walnut halves to hot, dry pan and lightly toasted and aromatic, 1-2 minutes.
Remove walnuts to a plate. Keep pan over medium-high heat.
Add 2 tsp. olive oil and prosciutto to pan. Stir often, separating pieces, until crisped, 2-4 minutes.
Reserve pan; no need to wipe clean.
Sear the Squash
Return pan used to crisp prosciutto to high heat and add 2 tsp. olive oil. Add squash and a pinch of salt and pepper to hot pan. Cook 1 minute.
Add garlic and stir occasionally, 30-45 seconds.
Finish the Dish
Add pasta, sour cream, butter, peas, half the prosciutto, half the parsley, half the Parmesan, half the walnuts (reserve remaining of all four for garnish), ¼ tsp. salt, and a pinch of pepper. If sauce is too thick, add pasta water 1 Tbsp. at a time until desired consistency is reached.
Stir occasionally until thoroughly combined, 1-2 minutes.
Plate dish as pictured on front of card, garnishing with reserved prosciutto, parsley, Parmesan, and walnuts. Bon appétit!