1 package (about 2 cups) frozen peas
1 pound campanelle (trumpet-shaped) pasta
1 head Boston lettuce, cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
4 ounces thinly sliced prosciutto, into 1/2-inch-wide strips
Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add green onions and shallots. Season with salt and pepper. Saute until fragrant and translucent, about 4 minutes. Add wine. Increase heat to medium-high and simmer until liquid is almost evaporated, about 3 minutes. Add broth and bring to simmer; then set aside. Cook peas according to package directions, then drain. In the meantime, put water in a large pot to boil for the pasta. Cook pasta according to package directions for al dente results. Drain, reserving 1 cup pasta water. Add lettuce to onion/broth mixture and stir over low heat just until wilted, about 1 minute. Add peas, drained pasta, and 1 cup Parmesan cheese and toss together, adding reserved pasta water by 1/4 cupfuls if dry. Season with additional salt and pepper to taste. Fold in prosciutto, drizzle with olive oil, and serve, with additional Parmesan as desired.
looks delicious! I enjoyed meeting you and your husband at Adam & Regina's party on Saturday-glad you enjoyed my brownies :)
Your plating looks beautiful. Great post!
This really does look like the perfect spring dish.
Sorry I missed it! Looks very satisfying.
This pasta sounds delightful.
It looks so pretty on your platter, nice combination.
This looks oh so good! Yum :)
This is an interesting way of using lettuce! It sound great
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