Spring Pasta with Prosciutto, Lettuce and Peas Recipe

Ingredients

• 1/4 stick unsalted butter
• 2 tablespoons olive oil (plus additional for drizzling later)
• 1/4 pound green onions, sliced
• 2 tablespoons minced shallot
• kosher salt and black pepper to taste
• 1/2 cup white wine (such as Pinot Grigio)
• 1/2 cup low-salt chicken broth
• 1 package (about 2 cups) frozen peas
• 1 pound campanelle (trumpet-shaped) pasta
• 1 head Boston lettuce, cored, leaves cut into 3/4-inch-wide slices
• 1 cup finely grated Parmesan cheese plus additional for sprinkling
• 4 ounces thinly sliced prosciutto, into 1/2-inch-wide strips
View Full Recipe at A Couple in the Kitchen