Pasta with Peas Asparagus Butter Lettuce & Prosciutto
Pasta with Peas Asparagus Butter Lettuce and Prosciutto recipe
Yield
8 servingsPrep
15 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
|
olive oil, extra-virgin
for drizzling |
*
|
||
| ½ | pound |
scallions, spring 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 slices |
|
| 2 | tablespoons |
shallots
minced |
|
|
kosher salt
coarse |
*
|
||
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth, low salt
|
|
| 1 ½ | pounds |
asparagus
cut crosswise into 3/4-inch pieces |
|
| 2 | cups |
green peas
shelled fresh |
|
| 1 | pound |
pasta shells
about 1-inch |
|
| 1 |
boston lettuce
about 6 ounces, cored, leaves cut into 3/4-inch-wide slices |
*
|
|
| 1 | cup |
Parmesan cheese
plus extra for serving |
|
| ½ | cup |
italian parsley
fresh and chopped |
|
| 4 | ounces |
prosciutto
thinly sliced, cut crosswise into 1/2-inch-wide strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
olive oil, extra-virgin
for drizzling |
*
|
| 226.8 | g |
scallions, spring 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 slices |
|
| 3E+1 | ml |
shallots
minced |
|
| 1 | x |
kosher salt
coarse |
*
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth, low salt
|
|
| 680.4 | g |
asparagus
cut crosswise into 3/4-inch pieces |
|
| 473 | ml |
green peas
shelled fresh |
|
| 453.6 | g |
pasta shells
about 1-inch |
|
| 1 | each |
boston lettuce
about 6 ounces, cored, leaves cut into 3/4-inch-wide slices |
*
|
| 237 | ml |
Parmesan cheese
plus extra for serving |
|
| 118 | ml |
italian parsley
fresh and chopped |
|
| 115.6 | ml/g |
prosciutto
thinly sliced, cut crosswise into 1/2-inch-wide strips |
*
|
Directions
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.
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.
Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by ¼ cupfuls if dry. Season with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.
