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Pasta with Prosciutto and Peas

Ingredients

  • 1 pound uncooked campanelle pasta
  • 2 tablespoons butter
  • 3 tablespoons olive oil, divided
  • 12 green onions, sliced
  • 1 shallot, finely chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 head Boston lettuce, cut into 3/4-inch slices
  • 2 cups fresh or frozen peas
  • 1 cup grated Parmesan cheese
  • 4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips
  • Additional Parmesan cheese, optional

Directions

  1. Cook pasta according to package directions for al dente.
  2. Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated.
  3. Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.

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