PASTA WITH PEAS, ASPARAGUS,

BUTTER LETTUCE, AND PROSCIUTTO

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1/2 pound spring onions; white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices

2 tablespoons minced shallot

Coarse sea salt

1/2 cup dry white wine

1/2 cup chicken broth

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

2 cups shelled fresh peas

1 pound medium shell-shaped pasta

1 head of butter lettuce, leaves cut into 3/4-inch-wide slices

1 cup finely grated Parmesan cheese

1/2 cup chopped fresh Italian parsley

4 ounces thinly sliced prosciutto, in 1/2-inch-wide strips

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

Molly Stevens

Bon Appetit

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