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.
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!