Line a plate with a paper towel. Remove prosciutto from refrigerator. Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.

Remove from burner. Transfer prosciutto to towel-lined plate. Once cool enough to handle, break into bite-sized pieces.

Reserve pan; no need to wipe clean.

While prosciutto crisps, core and cut tomato into 1/2" dice.

Return pan used to crisp prosciutto to medium heat and add 1 tsp. olive oil. Add kale to hot pan and stir occasionally until bright green, 2-3 minutes.

Add tomatoes and stir occasionally until beginning to soften, 2-3 minutes.

Stir mirepoix base, 1/2 cup water, and pesto into hot pan. Bring to a simmer.

Once simmering, add cream base and a pinch of garlic salt (remaining is yours to use as you please!). Stir to combine. Bring to a simmer.

Once simmering, add pasta. Stir often until pasta is heated through, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with cheese and prosciutto pieces. Bon appétit!