Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Ingredients

• •2 tablespoons butter
• •2 tablespoons extra-virgin olive oil
• •½ pound spring onions
• •2 tablespoons shallot
• •1 to taste kosher salt
• •½ cup white wine
• •½ cup chicken broth
• •1½ pounds asparagus
• •2 cups fresh peas
• •1 pound pasta
• •1 head butter lettuce
• •1 cup Parmesan cheese
• •½ cup parsley
• •4 ounces prosciutto
• •

Cooking Instructions

1. 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.

   11 min

2. 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.

   6 min

3. 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.

   10 min

4. 4.

   Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

   3 min

5. 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.

   3 min

6. 6.

   Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

   2 min