Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Ingredients

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

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