Alliteration's fun, but it also can be informative. The three "Ps" of this meal represent so much about the flavors and textures. Prosciutto, a classic cured pork, bringing to the meal a distinct, delightful salty burst to the bites. Comforting, familiar pasta, in the shape of bowties, satisfies as a supple starch. And the primavera, the peas and squash, all pool to form the prototype of pasta perfection, the gold standard of gratifying grub, and the triumph of toothsome treats.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot. Set aside
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim and quarter yellow squash lengthwise. Cut into ½" slices.
Stem and mince parsley.
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 stir often until 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, 4-6 minutes.
Remove prosciutto to a plate.
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 until charred and crisp-tender, 1-2 minutes.
Add garlic and stir occasionally until aromatic, 30-45 seconds.
Finish the Dish
Add pasta, sour cream, peas, half the prosciutto, half the Parmesan, half the walnuts, half the parsley (reserve remaining of all four for garnish), butter, ¼ tsp. salt, and a pinch of pepper. If sauce is too thick, add pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Stir occasionally until thoroughly combined, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with reserved prosciutto, Parmesan, walnuts, and parsley. Bon appétit!
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