Pasta with Peas Asparagus Butter Lettuce and Prosciutto

Adjust serving size

Serving Size:
 

Add to Calender

Select Date:

Recipe Ingredients

  • 2 pounds Campanelle Pasta
  • 2 tbsp Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 pound Green Onions
  • 2 tbsp Shallot, Minced
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup White Wine
  • 1/2 cup Chicken Broth, Low-Salt
  • 1 1/2 pounds Asparagus
  • 2 cups Frozen Peas, Petite, thawed
  • 1 head Butter Lettuce, Cored and leaves trimmed
  • 1 cup Parmesan, Grated
  • 1/2 cup Italian Parsley, Chopped
  • 4 oz Prosciutto, Thinly sliced

Instructions

  1. 1. Cut prosciutto into 1/2 inch wide strips. Set aside. Cut green onions into 1 inch pieces. Set aside. Cut asparagus cross wise into 3/4 inch pieces. Set aside. 2. Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté 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. 3. 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. 4. Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. 5. Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through. 6. Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. 7. Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve.

In Store Ads


Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
Comments
No comments yet. Post your comments here.
You must be logged in to post comments