Pasta With Peas, Asparagus, Butter Lettuce and Prosciutto |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Oh my gosh this was good. It was in the Bon Appetit for April. It makes a lot and we ate it as a main dish. Yummy...if you can't find campanelle pasta use the medium shell pasta so it grabs the goodies. Ingredients:
2 tablespoons butter |
2 tablespoons 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 tablespoons 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 ounces thinly sliced prosciutto, cut into 1/2 inch wide strips |
Directions:
1. 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.
2. 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.
3. 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.
4. Meanwhile reheat the onion mixture. Add lettuce and stir until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
5. 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.
6. Transfer pasta to a large shallow bowl. Sprinkle prosciutto over; drizzle additional olive oil over if desired. Serve, passing additional Parmesan cheese if desired.
|
|