Pasta With Peas, Asparagus, Butter Lettuce and Prosciutto

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 12 lb green onion, white parts cut into 1/4 inch slices and light green cut into 1/2 inch slices
• 2 tablespoons minced shallots
• coarse kosher salt
• 12 cup dry white wine
• 12 cup low sodium chicken broth
• 1 12 lbs asparagus, cut into 3/4 inch pieces
• 2 cups shelled fresh peas
• 1 lb campanelle pasta
• 1 head butter lettuce, leaves cut into 3/4 inch wide slices
• 1 cup finely grated parmesan cheese
• 12 cup chopped fresh Italian parsley
• 4 ounces thinly sliced prosciutto, cut into 1/2 inch wide strips

1. Melt butter with 2 tablespoons oil in heavy large skillet over medium heat.
2. Add onions and shallot.
3. Sprinkle with coarse salt and pepper.
4. Saute until tender (do not brown), about 8 minutes.
5. Add wine; increase heat to medium high and simmer until liquid is reduced to a glaze, about 3 minutes.
6. Add broth and bring to a simmer; set aside.
7. Cook asparagus in a large pot of boiling salted water until just tender, 2-4 minutes depending on the thickness of asparagus.
8. Using skimmer or slotted spoon, transfer to a large bowl of ice water.
9. Return the water to a boil.
10. Add peas and cook until just tender, about 2 minutes.
11. Using skimmer, transfer to the bowl with asparagus.
12. Drain vegetables.
13. Return water in pot to a boil.
14. Cook pasta until tender but still firm to bite, stirring occasionally.
15. Drain, reserving 1 cup of pasta cooking liquid.
16. Meanwhile reheat the onion mixture.
17. Add lettuce and stir until wilted, about 1 minute.
18. Add drained asparagus and peas; stir until heated through.
19. Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cups if dry.
20. Season with salt and pepper.
21. Transfer pasta to a large shallow bowl.
22. Sprinkle prosciutto over; drizzle additional olive oil over if desired.
23. Serve, passing additional Parmesan cheese if desired.

butter, extra virgin olive oil, green onion, shallots, coarse kosher salt, white wine, chicken broth, fresh peas, pasta, butter, parmesan cheese, fresh italian parsley

Taken from www.food.com/recipe/pasta-with-peas-asparagus-butter-lettuce-and-prosciutto-360383 (may not work)