bon appetit


4
3
What's This?
Serving size 6

Wilted butter lettuce is a surprisingly delicious addition to this pasta dish. Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

Ingredients

2 Tbsp butter2 Tbsp extra-virgin olive oil plus additional for drizzling½ lb spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices2 Tbsp minced shallot coarse kosher salt½ cup dry white wine½ cup low-salt chicken broth1 ½ lb asparagus, cut crosswise into 3/4-inch pieces2 cup shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed1 lb campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices1 cup finely grated Parmesan cheese plus additional for sprinkling½ cup chopped fresh Italian parsley4 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Directions

  1. Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
  2. Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
  3. Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  4. Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
  5. Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
  6. Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Recipe Credit: Molly Stevens

Image Credit: Lisa Hubbard

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Tags: Pasta, Peas, Meat, Italian

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