Friday, April 10, 2009

Try this recipe...it's amazing!




  • Pasta with Asparagus, Peas, Prosciutto, and Butter Lettuce

  • 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) or 2 cups frozen petite peas, thawed
  • 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 oz thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

I've made this recipe twice now, the first time I would say was a complete failure, but tonight it was completely delicious!  I'm going to give you my own directions because the ones in Bon Appetit are a little confusing.

Directions:
  • Begin by chopping everything in the beginning and setting it all aside (asparagus, parsley (use 2 tablespoons, not half a cup, too much), green onions (chop them all about 1/4 inch), shallots (2 tbsp is perfect), prosciutto, and parmesan.
  • Boil a big pot of water and heat up a large pan on med/low hear.  
  • In the pan put the butter, olive oil, green onions, shallots, and salt.  Saute for a couple minutes.
  • Add pasta to water
  • Add peas and asparagus into the pasta pot and cook for the last 2-3 minutes (add them at 5 minutes, the medium shells take about 8 minutes).
  • Add white wine to the pan, turn up heat and cook down.
  • Add chicken stock and cook down til it is thick, turn to low.
  • Drain pasta and veggies and toss all together in the large pan.  Toss in the butter lettuce (I used the bagged butter lettuce from the store)
  • Toss in parmesan
  • Serve with prosciutto sprinkled on top and extra cheese
This dish is really good the next day as a cold pasta salad too. I love the saltiness of the parmesan and prosciutto with the sweetness of the peas.  The shell pasta catches the peas inside and they are a really fun shape.  The sauce is really light and delicious and could be a really great substitute to heavy red sauces during the spring and summer.  Hope you like it. 

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