Angela's Italian Recipe for Pasta with Peas, Prosciutto, Asparagus and Lettuce

Pasta with Peas, Prosciutto, Asparagus and Lettuce
(Pasta con Piselli, Prosciutto, Asparagi e Lattuga)


Ingredients:

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

Directions:

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.