Shell Pasta with Peas, Asparagus and Prosciutto
(Conchiglie con Piselli, Asparagi e Prosciutto)
Ingredients:
1/2 pound spring onions or green onions (dark green parts discarded)
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)
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch wide slices
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch wide strips
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons minced shallot
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 cup finely grated Parmigiano cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
Coarse kosher salt
Directions:
Take the onions cut the white parts into 1/4-inch thick slices and the pale green parts cut into 1/2-inch thick slices.
Melt the butter with 2 tablespoons of olive oil in a heavy large skillet over medium heat.
Add the onions and shallot.
Sprinkle with coarse salt and pepper.
Saute until tender (do not brown), about 8-10 minutes.
Add the wine.
Increase the heat to medium-high and simmer until liquid is reduced to a glaze, about 3-4 minutes.
Add the broth and bring to a simmer.
Set aside.
Cook asparagus in a large pot of boiling salted water until just tender, 2 to 5 minutes, depending on thickness of the asparagus.
Using a skimmer or slotted spoon, transfer to a large bowl of ice water.
Return water to a boil.
Add the peas and cook until just tender, about 2-3 minutes.
Using a skimmer, transfer to a bowl with asparagus.
Drain vegetables.
Return the water in the pot to a boil.
Cook the pasta until it is 'al dente', stirring occasionally.
Drain, reserving 1 cup of the pasta cooking water.
Reheat the onion mixture.
Add the lettuce and stir just until wilted, about 1 minute.
Add the drained asparagus and peas.
Stir until heated through.
Add the pasta, 1 cup of Parmigiano cheese, and parsley to a skillet with the vegetables.
Toss, adding the reserved pasta cooking liquid by 1/4 cupfuls if dry.
Season with salt and pepper.
Transfer the pasta to a large shallow bowl.
Sprinkle prosciutto all over.
Drizzle with the olive oil.
Serve, passing more cheese alongside. Makes 6 to 8 servings.