Spring Pasta with Prosciutto, Lettuce and Peas

spring prosciutto pasta

spring prosciutto pasta

Here’s a great dinner idea for this time of year, thanks to our Featured Foodies at acoupleinthekitchen.us!

Spring Pasta with Prosciutto, Lettuce and Peas
Author: 
Recipe type: Entree
 

Ingredients
  • ¼ stick unsalted butter
  • 2 tablespoons olive oil (plus additional for drizzling later)
  • ¼ pound green onions, sliced
  • 2 tablespoons minced shallot
  • kosher salt and black pepper to taste
  • ½ cup white wine (such as Pinot Grigio)
  • ½ cup low-salt chicken broth
  • 1 package (about 2 cups) frozen peas
  • 1 pound campanelle (trumpet-shaped) pasta
  • 1 head Boston lettuce, cored, leaves cut into ¾-inch-wide slices
  • 1 cup finely grated Parmesan cheese plus additional for sprinkling
  • 4 ounces thinly sliced prosciutto, into ½-inch-wide strips

Instructions
  1. Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add green onions and shallots. Season with salt and pepper. Saute until fragrant and translucent, about 4 minutes.
  2. Add wine. Increase heat to medium-high and simmer until liquid is almost evaporated, about 3 minutes. Add broth and bring to simmer; then set aside.
  3. Cook peas according to package directions, then drain.
  4. In the meantime, put water in a large pot to boil for the pasta. Cook pasta according to package directions for al dente results. Drain, reserving 1 cup pasta water.
  5. Add lettuce to onion/broth mixture and stir over low heat just until wilted, about 1 minute. Add peas, drained pasta, and 1 cup Parmesan cheese and toss together, adding reserved pasta water by ¼ cupfuls if dry.
  6. Season with additional salt and pepper to taste. Fold in prosciutto, drizzle with olive oil, and serve, with additional Parmesan as desired.



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