Main
Recipes
Course
Salads
Pasta With Peas, Asparagus, Butter Lettuce and Prosciutto Recipe

Pasta With Peas, Asparagus, Butter Lettuce and Prosciutto Recipe

Posted by

Rate It!

Pasta With Peas, Asparagus, Butter Lettuce and Prosciutto

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp butter
2 tbsp extra virgin olive oil
1/2 lb green onion, white parts cut into 1/4 inch slices and light green cut into 1/2 inch slices
2 tbsp minced shallots
coarse kosher salt
1/2 cup dry white wine
1/2 cup low sodium chicken broth
1 1/2 lbs asparagus , cut into 3/4 inch pieces
2 cups shelled fresh peas
1 lb campanelle pasta
1 head butter lettuce, leaves cut into 3/4 inch wide slices
1 cup finely grated parmesan cheese
1/2 cup chopped fresh italian parsley
4 oz thinly sliced prosciutto , cut into 1/2 inch wide strips

Directions:

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Saute until tender (do not brown), about 8 minutes. Add wine; increase heat to medium high and simmer until liquid is reduced to a glaze, about 3 minutes. Add broth and bring to a simmer; set aside.
Cook asparagus in a large pot of boiling salted water until just tender, 2-4 minutes depending on the thickness of asparagus. Using skimmer or slotted spoon, transfer to a large bowl of ice water. Return the water to a boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to the bowl with asparagus. Drain vegetables.
Return water in pot to a boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup of pasta cooking liquid.
Meanwhile reheat the onion mixture. Add lettuce and stir until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cups if dry. Season with salt and pepper.
Transfer pasta to a large shallow bowl. Sprinkle prosciutto over; drizzle additional olive oil over if desired. Serve, passing additional Parmesan cheese if desired.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	261.52 Kcal (1095 kJ)
Calories from fat	105.85 Kcal
		% Daily Value*
Total Fat	11.76g	18%
Cholesterol	28.56mg	10%
Sodium	589mg	25%
Potassium	446.54mg	10%
Total Carbs	21.72g	7%
Sugars	6.28g	25%
Dietary Fiber	4.75g	19%
Protein	14.47g	29%
Vitamin C	28.5mg	47%
Iron	3.2mg	18%
Calcium	193.1mg	19%

Amount Per 100 g
Calories	94.69 Kcal (396 kJ)
Calories from fat	38.33 Kcal
		% Daily Value*
Total Fat	4.26g	18%
Cholesterol	10.34mg	10%
Sodium	213.27mg	25%
Potassium	161.69mg	10%
Total Carbs	7.87g	7%
Sugars	2.27g	25%
Dietary Fiber	1.72g	19%
Protein	5.24g	29%
Vitamin C	10.3mg	47%
Iron	1.2mg	18%
Calcium	69.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Grilled Flatbreads with Mushrooms, Ricotta and Herbs

Extra-virgin olive oil, plus more for brushing and drizzl... and 12 more..
Cheesy Orzo Pilaf

Butter, Onion, chopped, Garlic cloves, minced, Orzo pasta and 9 more..
Shrimp and Asparagus Risotto

Shrimp, peeled and deveined and 14 more..
The Ultimate Turkey Tetrazzini

Onions, chopped, Unsalted butter, divided, Garlic, minced and 15 more..
Chicken Piccata – a Delicious Italian Chicken Dish

Boneless skinless chicken breasts, Egg and 19 more..
Macaroni and Cheese with Prosciutto and Taleggio

Unsalted butter and 23 more..