Ingredients
3 bunches spring onions or green onions, sliced
2 shallots, sliced thinly or minced
Coarse kosher salt
1/2 cup dry white wine
1/2 cup homemade or store-bought low-salt chicken broth
1 cups shelled fresh peas (from about 1 pounds peas in pods) or 1 cups frozen petite peas, thawed
1 pound orrechiete, campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1/2 to 1 cup finely grated Parmesan cheese
1/2 cup chopped fresh Italian parsley
4 ounces thinly sliced prosciutto
Directions
- Drizzle 1 tsp olive oil in a heavy large skillet over medium heat. Brown prosciutto, about 1-2 minutes. Set aside. In the same skillet, add another 1-2 tbsp olive oil. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender, about 3-5 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer. Add peas and cook for 1-2 minutes, until tender. Set aside.
- Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute
- Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil.
Lovely picture…my mouth is watering. I can’t wait to retire so I will have time to devote to new, healthy recipes!
Thanks, Gloria. In the meantime, perfect for a weekend project!
Yum, this looks like good comfort food to me. Reminds me of something that my mom used to make for me, but she included shitake mushrooms and no fancy garnishes like parm or fresh herbs.