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id 577
Name Pasta with Peas, Asparagus, Butter Lettuce and Proscuitto
Main Dish Category Salads and Dressings
Secondary Dish Category Side Dish
Main Ingredient Pasta
Other Ingredient Peas
Number of People 8
List of Ingredients 2 T. (1/4 stick) butter

2 T. extra-virgin olive oil (plus more for drizzling)

1/2 lb. green onions (dark green parts discarded), white parts cut into 1/4-inch slices, pale green parts cut into 1/2-inch slices

2 T. minced shallots

coarse kosher salt

1/2 cup dry white wine

1/2 cup low-salt chicken broth

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

2 cups frozen peas

1 lb. medium shell-shaped pasta

1 head butter lettuce of Boston lettuce (about 6 oz.), cored and cut into 3/4-inch wide slices

1 cup finely grated Parmesan cheese (plus more for sprinkling)

1/2 cup chopped fresh Italian parsley

4 oz. thinly sliced proscuitto, cut crosswise into 1/2-inch strips
Description Melt butter with 2 T. oil in heavy skillet over medium heat.  Add onions and shallot.  Sprinkle with coarse salt and pepper.  Saute 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, 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.



Return water to boil.  Cook pasta until tender but still firm to bite, stirring occasionally.  Reserve one cup pasta liquid and drain remaining.



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



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



Transfer pasta to large shallow bowl.  Sprinkle prosciutto and drizzle olive oil.  Serve, passing more cheese.
Time 1 hour
Cooking Type StoveTop
Difficulty (1-5) 2
Notes Delicious and different from other pasta salads.
Origin epicurious.com
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