Pasta with Prosciutto and Peas

Name: Pasta with Prosciutto and Peas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 1 pound uncooked campanelle pasta; 2 tablespoons butter; 3 tablespoons olive oil, divided; 12 green onions, sliced; 1 shallot, finely chopped; 1/2 cup white wine or chicken broth; 1/2 cup reduced-sodium chicken broth; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 head Boston lettuce, cut into 3/4-inch slices; 2 cups fresh or frozen peas; 1 cup grated Parmesan cheese; 4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips

This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

Ingredients

1 pound uncooked campanelle pasta
2 tablespoons butter
3 tablespoons olive oil, divided
12 green onions, sliced
1 shallot, finely chopped
1/2 cup white wine or chicken broth
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 head Boston lettuce, cut into 3/4-inch slices
2 cups fresh or frozen peas
1 cup grated Parmesan cheese
4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips

Directions

Cook pasta according to package directions for al dente.
Meanwhile, in a large skillet, heat butter and 2 tablespoons oil over medium-high heat. Add green onions and shallot; cook and stir until tender. Stir in wine. Bring to a boil; cook and stir 6-8 minutes or until liquid is almost evaporated.
Add broth, salt and pepper. Bring to a boil. Reduce heat; stir in lettuce and peas. Cook and stir until lettuce is wilted. Drain pasta; add to pan. Stir in cheese and prosciutto; drizzle with remaining oil. If desired, top with additional Parmesan cheese.