Prosciutto Pasta Primavera

with yellow squash and toasted walnuts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • Info
    5 oz. Farfalle Pasta
  • ¼ oz. Parsley
  • 1 Yellow Squash
  • 2 Garlic Cloves
  • 3 oz. Prosciutto
  • Info
    1 oz. Walnut Halves
  • Info
    2 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • 2 oz. Peas
  • Info
    1 oz. Grated Parmesan
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Pasta

    Cook the Pasta

    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.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Stem and mince parsley. Trim and quarter yellow squash lengthwise. Cut into ½" slices. Mince garlic. Coarsely chop prosciutto.

  • Step 3 - Toast Walnuts and Crisp 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.

  • Step 4 - Sear the Squash

    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.

  • Step 5 - Finish the Dish

    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!