Receta Spring Pasta with Prosciutto, Lettuce and Peas
We were trolling through some old Epicurious recipes that we had saved in our "recipe box" and found a springtime pasta that sounded interesting. That recipe is here. A few tweaks for our tastebuds and we ended up with a pasta that was different and interesting in all the right ways, perfect for this time of year, and while it made a whole lot of food, it heated up nicely the next day in the microwave at work (with a little extra olive oil tossed in). And just an aside, a little BTW if you will, life has been quite crazy as of late. Our normal, happy, cooking and blogging selves should reappear soon. We promise!
Spring Pasta with Prosciutto, Lettuce and Peas
Ingredients:
- 1/4 stick unsalted butter
- 2 tablespoons olive oil (plus additional for drizzling later)
- 1/4 pound green onions, sliced
- 2 tablespoons minced shallot
- kosher salt and black pepper to taste
- 1/2 cup white wine (such as Pinot Grigio)
- 1/2 cup low-salt chicken broth
- 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.