Ingredients
1 pound uncooked campanelle pasta2 tablespoons butter3 tablespoons olive oil, divided12 green onions, sliced1 shallot, finely chopped1/2 cup white wine or reduced-sodium chicken broth1/2 cup reduced-sodium chicken broth1/4 teaspoon salt1/8 teaspoon pepper1 head Boston lettuce, cut into 3/4-inch slices2 cups fresh or frozen peas1 cup grated Parmesan cheese4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch stripsAdditional Parmesan cheese, optional
Preparation
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.
