Pasta Shells with Proscuitto and Lemon Crunch Topping

Directions:

  1. Add 1 tbsp olive oil to a skillet and heat over med-high heat.
  2. Once hot, add granola to pan and cook until browned (2-3 minutes)
  3. Remove granola and drain on paper towels.
  4. Once drained combine in a small bowl with lemon zest and salt. Toss.
  5. Cook pasta according to package instructions. Reserve ¼ cup of pasta water. Drain pasta and set aside.
  6. Add remaining olive oil to skillet. Heat at med-high. Once hot, add prosciutto, garlic and thyme.
  7. Cook until prosciutto is crisped (about 8 minutes), then add half&half and reserved pasta water.
  8. Stir and cook until mixture thickens and coats the back of a spoon. Then turn off heat and remove thyme stems.
  9. Stir pasta into the sauce. Then add lemon juice, salt and kale. Stir to combine and coat.
  10. Sprinkle with lemon crunch topping and serve.