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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Shell Pasta with Peas, Asparagus and Prosciutto
Shell Pasta with Peas, Asparagus and Prosciutto
(Conchiglie con Piselli, Asparagi e Prosciutto)
1/2 pound spring onions or green onions (dark green parts discarded)
1 and 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods)
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch wide slices
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch wide strips
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons minced shallot
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 cup finely grated Parmigiano cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
Coarse kosher salt
Take the onions cut the white parts into 1/4-inch thick slices and the pale green parts cut into 1/2-inch thick slices.

Melt the butter with 2 tablespoons of olive oil in a heavy large skillet over medium heat.

Add the onions and shallot.

Sprinkle with coarse salt and pepper.

Saute until tender (do not brown), about 8-10 minutes.

Add the wine.

Increase the heat to medium-high and simmer until liquid is reduced to a glaze, about 3-4 minutes.

Add the broth and bring to a simmer.

Set aside.

Cook asparagus in a large pot of boiling salted water until just tender, 2 to 5 minutes, depending on thickness of the asparagus.

Using a skimmer or slotted spoon, transfer to a large bowl of ice water.

Return water to a boil.

Add the peas and cook until just tender, about 2-3 minutes.

Using a skimmer, transfer to a bowl with asparagus.

Drain vegetables.

Return the water in the pot to a boil.

Cook the pasta until it is 'al dente', stirring occasionally.

Drain, reserving 1 cup of the pasta cooking water.

Reheat the onion mixture.

Add the lettuce and stir just until wilted, about 1 minute.

Add the drained asparagus and peas.

Stir until heated through.

Add the pasta, 1 cup of Parmigiano cheese, and parsley to a skillet with the vegetables.

Toss, adding the reserved pasta cooking liquid by 1/4 cupfuls if dry.

Season with salt and pepper.

Transfer the pasta to a large shallow bowl.

Sprinkle prosciutto all over.

Drizzle with the olive oil.

Serve, passing more cheese alongside. Makes 6 to 8 servings.
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