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Spring Pasta with Prosciutto, Lettuce and Peas
Spring Pasta with Prosciutto, Lettuce and Peas
Recipe type: Entree
  • 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
  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.
Recipe by Simple Recipes at https://simplerecipes.net/2012/06/spring-pasta-with-prosciutto-lettuce-and-peas/