Ingredients

2 tablespoons (1/4 stick) butter

2 tablespoons extra-virgin olive oil plus additional for drizzling

1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices

2 tablespoons minced shallot

Coarse kosher salt

1/2 cup dry white wine

1/2 cup low-salt chicken broth

1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces

2 cups shelled fresh peas (from about 2 pounds peas in pods)

1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta

1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices

1 cup finely grated Parmesan cheese plus additional for sprinkling

1/2 cup chopped fresh Italian parsley

4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Description

Using Campanelle Or Medium Shell Pasta Is Key Here: The Pasta Catches All Of The Little Ingredients, Like The Sweet Green Peas And The Salty Prosciutto.

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