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: www.acoupleinthekitchen.us
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
- 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.
- 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.
- Cook peas according to package directions, then drain.
- 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.
- 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.
- Season with additional salt and pepper to taste. Fold in prosciutto, drizzle with olive oil, and serve, with additional Parmesan as desired.