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Prosciutto Pasta
with Brussels Sprouts & Lemon
25 MIN
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This easy pasta dish features delicate prosciutto (a style of dry-cured ham) crisped in the pan, then sprinkled over cavatappi pasta, verdant brussels sprouts, and a zesty sauce of creamy butter and lemon––with just a touch of crushed red pepper flakes for welcome heat.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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6 oz Cavatappi Pasta
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½ lb Brussels Sprouts
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1 Lemon
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2 cloves Garlic
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1 oz Salted Butter
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¼ cup Grated Romano Cheese
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Crème Fraîche
time-saving
tips & techniques
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. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Crisp the prosciutto
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
4
Cook the brussels sprouts
In the pan of reserved fond, heat 3 tablespoons of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 1 to 2 minutes, or until the brussels sprouts are softened. Turn off the heat.
5
Finish the pasta & serve your dish
To the pan of cooked brussels sprouts, add the cooked pasta, butter, the juice of 2 lemon wedges, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and cheese. Serve the remaining lemon wedges on the side. 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. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon.
2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
3
Crisp the prosciutto
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
4
Cook the brussels sprouts
In the pan of reserved fond, heat 3 tablespoons of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic 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 frequently, 1 to 2 minutes, or until the brussels sprouts are softened. Turn off the heat.
5
Finish the pasta & serve your dish
To the pan of cooked brussels sprouts, add the cooked pasta, butter, the juice of 2 lemon wedges, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and cheese. Serve the remaining lemon wedges on the side. Enjoy!
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