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
    720
  • Carbohydrates
    64g
  • Fat
    40g
  • Protein
    18g
  • Sodium
    1247mg

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
    1

    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
    2

    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
    3

    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
    4

    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
    5

    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!