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Use Seasonal Ingredients To Whip Up This Delicious Dinner
Peas and asparagus are in season right now, making them the perfect addition to a hearty prosciutto pasta dinner. Here is a spring recipe your whole family is sure to love that is as nourishing as it is delicious. To make this pea and prosciutto pasta, you will need.
- 2 tablespoons of butter
- ½ pound of spring onion, cut into ¼ inch pieces
- 2 tablespoons of shallot, minced
- Kosher salt and black pepper
- ½ cup of dry white wine
- ½ cup of low-sodium chicken broth
- 1 ½ pounds of asparagus, cut into ¾ inch pieces
- 2 cups of fresh shelled peas
- 1 pound of shell pasta
- 1 head of butter lettuce, cut into ¾ inch pieces
- 1 cup of Parmesan cheese + more for serving
- ½ cup of parsley, chopped
- 4 ounces of prosciutto, cut into ½ inch pieces
In a large skillet, melt the butter over medium heat. Add the onions and shallot and sprinkle with salt and pepper. Sauté until tender (8 minutes). Add in the wine and increase the heat to medium-high. Simmer for 3 minutes, then add the broth. Bring to a simmer, then set aside.
In a pot of boiling water, cook the asparagus (2 to 4 minutes). Transfer to an ice bath. Return the pot to boiling, then cook the peas (2 minutes). Let them rest in the ice bath, then drain the vegetables.
Return the pot to boiling again, then cook the pasta according to the package directions. Reserve 1 cup of the water after pasta is done.
As the pasta cooks, reheat the onion/wine mixture. Add the lettuce and stir until wilted (1 minute). Add the asparagus and peas, stirring until everything is warmed through. Add in the pasta, Parmesan cheese, and parsley. Toss to coat, gradually adding the reserved pasta-cooking water.
Transfer to a large bowl, top with prosciutto, and serve. Enjoy!
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