Angela's Italian Recipe for Shell Pasta with Peas, Asparagus and Prosciutto

Shell Pasta with Peas, Asparagus and Prosciutto
(Conchiglie con Piselli, Asparagi e Prosciutto)


Ingredients:

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

Directions:
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.