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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pasta with Peas, Prosciutto, Asparagus and Lettuce
Pasta with Peas, Prosciutto, Asparagus and Lettuce
(Pasta con Piselli, Prosciutto, Asparagi e Lattuga)
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded)
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup chicken broth
1 and 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
1 pound medium (about 1-inch) shell-shaped or campanelle (trumpet-shaped pasta) pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmigiano cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch wide strips
Take the white parts of the onions and cut into 1/4-inch thick slices and the pale green parts cut into 1/2-inch-thick slices.

Melt butter with 2 tablespoons olive oil in heavy large skillet over medium heat.

Add onions and shallot.

Sprinkle with coarse salt and pepper.

Saute 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 'al dente', stirring occasionally.

Drain, reserving 1 cup 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 Parmigiano cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls 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. Serves 6 to 8.
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