Pasta with Peas, Asparagus, Butter Lettuce and Prosciutto

Serves 6–8.

• 2 tablespoons butter
• 2 tablespoons good olive oil
• 1⁄4 lb green onions, sliced thin (I used Vidalia spring onions)
• Salt and pepper to taste
• 1⁄2 cup dry white wine
• 1⁄2 cup low-salt chicken broth
• 1 and 1⁄2 lbs. asparagus, cut on the diagonal into 3⁄4” pieces
• 2 cups shelled fresh peas or frozen peas, thawed
• 1 pound small shell pasta (I used Cavanna’s Porcini Ravioli)
• 1 head of butter or Boston lettuce, torn into 3⁄4” pieces
• 1 cup finely grated Parmesan cheese
• 1⁄2 cup chopped fresh Italian parsley
• 4 ounces thinly sliced prosciutto

Melt butter with two tablespoons oil in large skillet over medium heat, add onions and sprinkle with salt and pepper. Sauté until tender. Add wine, increase heat and simmer until wine is reduced to a glaze, add broth and bring to a simmer; set aside.

Cook asparagus in boiling salted water for two minutes; add peas and cook two minutes more or until crisp tender and rinse both in cold running water to stop the cooking. Cook pasta according to directions; drain, reserving 1 cup of cooking liquid.

Meanwhile reheat onion mixture; add lettuce and stir just until wilted, about one minute. Add veggies and heat until warm. Add pasta, parmesan and parsley and toss with added cooking liquid if dry. Season again with salt and pepper if necessary. Drizzle with more extra-virgin olive oil and more Parmesan cheese.