1. Bring a large pot of salted water to a boil. Add rigatoni and cook, stirring occasionally, until just shy of al dente, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain and return to pot; set aside.

2. Meanwhile, heat oil in a Dutch oven over medium-high heat until shimmering. Add prosciutto and cook, stirring frequently, until crispy, 5 to 7 minutes. Using a slotted spoon, transfer prosciutto to a paper towel- lined plate and set aside.

3. Reduce heat to medium and add carrots to now-empty Dutch oven. Cook, stirring occasionally, 5 minutes. Add parsnips, onion, thyme, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just tender, 6 to 8 minutes. Add garlic and cook, stirring constantly, 30 seconds.

4. Stir in 1 cup cooking liquid and simmer, scraping browned bits from bottom of pan, until liquid is reduced and vegetables are fully tender, about 2 minutes. Reduce heat to medium-low and add pasta, chard, and butter. Cook, stirring constantly, until chard is wilted and noodles are coated with sauce, adding a splash more cooking liquid if pasta is looking dry.

5. Remove thyme sprigs and season with salt and pepper to taste. Divide pasta among bowls, drizzle lightly with olive oil, and sprinkle with crispy prosciutto. Serve with grated cheese.

Source: Hannaford fresh Magazine, January - February 2020