Name: Pasta With Peas, Asparagus, Butter Lettuce, and Prosciutto
Yield: Makes 6 to 8 servings
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

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Photo by Lisa Hubbard

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.

Recipe notes

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Recipe notes

31 Asparagus Recipes We Can’t Wait to Make Every Spring

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The Easter Weekend Recipes You Need Now