Crispy Prosciutto & Lemon Pesto Pasta

Name: Crispy Prosciutto & Lemon Pesto Pasta
Ingredients: 3 oz Prosciutto; 6 oz Cavatappi Pasta; 8 oz Broccoli; 1 each Lemon; 3 tbsp Basil Pesto; ¼ cup Grated Parmesan Cheese; 2 tbsp Crème Fraîche; ¼ tsp Crushed Red Pepper Flakes

with Broccoli & Parmesan

Details

This easy pasta gets its verdant color two ways: we’re stirring in tender broccoli (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto, plus some tangy lemon juice and crème fraîche. A topping of crispy prosciutto adds textural contrast and delightfully salty flavor.

Ingredients

3 oz

Prosciutto

6 oz

Cavatappi Pasta

8 oz

Broccoli

1 each

Lemon

3 tbsp

Basil Pesto

¼ cup

Grated Parmesan Cheese

2 tbsp

Crème Fraîche

¼ tsp

Crushed Red Pepper Flakes

Note: Measurements are for 2 serving recipes.

Instructions

step 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. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise.

step 2

Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 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.

step 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, 4 to 5 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

step 4

Cook the broccoli

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli 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, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off.

step 5

Finish the pasta & serve your dish

To the pan, add the cooked pasta and half the reserved pasta cooking water (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto, crème fraîche, and lemon juice until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the crispy prosciutto and parmesan. Enjoy!