Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
Photo by Lisa Hubbard


  • 1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
  • ½ cup chicken stock or low-sodium chicken broth
  • 2 cups shelled fresh peas
  • 1 cup finely grated Parmesan cheese
  • ½ cup dry white wine
  • 1 ½ pounds asparagus
  • ½ cup fresh Italian parsley
  • + 9 more ingredients
    • ½ pound spring onions or green onions
    • 1 head of butter lettuce or Boston lettuce
    • plus additional for sprinkling
    • or 2 cups frozen petite peas
    • 2 tablespoons extra-virgin olive oil plus additional for drizzling
    • 2 tablespoons shallot
    • 2 tablespoons (1/4 stick) butter
    • Coarse kosher salt
    • 4 ounces thinly sliced prosciutto

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 br...

View full recipe at Epicurious


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