• 1/4 pound prosciutto shank (just ask the deli counter to slice it into 1/4-inch thick slab)
• 4 shallots
• 1 pint cream
• 1/2 pound fresh snap peas
• 1/2 cup fresh mint
• 3/4 pounds (3/4 box) pasta (farfalle or orecchiette)
• 1 pint of strawberries (preferably Seascape)
• 3 cups market mesclun
• 1 celery rib
• 1 small fennel bulb
We hope you have olive oil, balsamic vinegar, a few cloves of garlic, a hunk of parmesan, salt and freshly ground pepper on hand -- you may even have pasta (we're not wedded to orecchiette, mind you -- just one that nicely cups the sauce.)
1. Put a pot of water on to boil. Let that sit -- bugger off.
2. Prep your salad: hull and third your strawberries, wash and dry the mesclun (or take the shortcut on this one, folks -- if you know what we mean), chop your celery and fennel and assemble.
3. Dice your prosciutto, mince your shallots, chop your snap peas -- mise en place, people! Get what will be your pasta sauce rolling by tossing those shallots in a pan.
4. Drop the pasta in your (now boiling) water. While you wait for 8-10 minutes (or until your noodles are, of course, perfectly al dente), grate the cheese, chop the mint, and douse with cream to finish your sauce in the last couple minutes.
5. Drain the pasta and toss with sauce. Dress your salad.
Aside: Pour yourself a glass of white. You deserve it. Why? Because dinner is served.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).