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Creamy Prosciutto & Tomato Pasta
with Brown Butter Breadcrumbs
30 minWellness at Blue Apron
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4 Servings
- Est. 600 Cals/serving
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This gourmet pasta recipe highlights fresh cavatelli, verdant bites of kale, and delightfully salty prosciutto—a type of cured ham. For rich finish, we’re topping the hearty pasta with breadcrumbs toasted in nutty browned butter.
Get Cooking
fresh
ingredients
Title
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6 oz Prosciutto
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1 lb Fresh Cavatelli Pasta (Previously Frozen)
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½ lb Cremini Mushrooms
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1 bunch Kale
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2 cloves Garlic
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2 Tbsps Butter
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¼ cup Panko Breadcrumbs
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2 Tbsps Tomato Paste
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¼ cup Mascarpone Cheese
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1 Tbsp Capers
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Remove the plastic lining between the slices of prosciutto.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
3
Make the brown butter breadcrumbs:
Meanwhile, in a large pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until golden brown. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
4
Cook the vegetables & make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped kale, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto (tearing into bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy!
1
Prepare the ingredients:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Remove the plastic lining between the slices of prosciutto.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
3
Make the brown butter breadcrumbs:
Meanwhile, in a large pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until golden brown. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.
4
Cook the vegetables & make the sauce:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped kale, chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pan of cooked vegetables and sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto (tearing into bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy!
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