Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Ingredients for Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

• 2 cucchiai (1/4 panetto) di burro

• 2 cucchiai di olio extravergine d'oliva più altro per condire

• 230g spring onions or spring 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 cucchiai di scalogno tritato

• Sale grosso kosher

• 120ml di vino bianco secco

• 120ml brodo di pollo a basso contenuto di sale

• 675g asparagus, cut crosswise into 3/4-inch pieces

• 475ml shelled fresh peas (from about 900g peas in pods)

• 450g campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta

• 1 head of butter lettuce or Boston lettuce (about 170g ), cored, leaves cut into 3/4-inch-wide slices

• 120g finely grated Parmesan cheese plus additional for sprinkling

• 1/2 tazza di prezzemolo italiano fresco tritato

• 110g di prosciutto sottile affettato, tagliato trasversalmente in strisce di 1/2 pollice di larghezza

How to make Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

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 240ml 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 60ml fuls 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.