In order to bring you the best organic produce, some ingredients may differ from those depicted.
Orecchiette with asparagus, crisp prosciutto, and feta
Soy-Free, No Added Sugar, <600 Calories
2 Servings, 550 Calories/Serving
Orecchiette, meaning “little ears” in Italian, provides the perfect bowl-like shape for scooping up delicious sauces—like the one in this recipe.
In your bag
- 5 ounces orecchiette
- 3 ounces sliced prosciutto
- ¼ pound organic asparagus
- 1 or 2 cloves organic peeled fresh garlic
- 2 ounces pitted Kalamata olives
- 1 tablespoon tomato paste
- ½ cup organic peas
- 3 tablespoons crumbled feta
- 1 teaspoon red chile flakes (optional)
Calories 550, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 920mg (40% DV), Total Carb. 66g (24% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the orecchiette
Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until just tender, 10 to 15 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water. Return the orecchiette to the pot; toss with 2 to 3 teaspoons oil to keep the orecchiette from sticking. While the water is heating and the orecchiette is cooking, prepare the prosciutto and start the sauce.
Crisp the prosciutto
- Coarsely chop the prosciutto.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the prosciutto and cook, stirring occasionally, until lightly browned and crisp, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Pour off all but 1 tablespoon [2 TBL] oil from the pan. While the prosciutto is crisping, prepare the remaining ingredients.
Make the sauce; finish the pasta
- Snap off the woody ends from the asparagus; cut the asparagus on the diagonal into 1-inch lengths.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Coarsely chop the olives, checking for any pits.
In the same pan used for the prosciutto, warm the residual oil over medium-high heat until hot but not smoking. Add the asparagus, season lightly with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook until starting to caramelize, about 1 minute. Add the olives and reserved pasta cooking water and cook, stirring occasionally, until the asparagus is tender and the sauce has thickened, 3 to 4 minutes.
Remove from the heat and stir in the peas, prosciutto, and orecchiette. Season to taste with salt and pepper.
Transfer the orecchiette and sauce to individual bowls. Sprinkle with the feta and as many chile flakes as you like and serve.
- Fill a sauce pot with water for the orecchiette.
- Line a plate with paper towels.
- Snap off the woody ends from the asparagus.
- Press the garlic (if you have a press).
- Sprinkle with the feta.