Try this recipe...it's amazing!

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