Ingredients:
- 3 cups shell pasta (medium)
- 3 ounces prosciutto (one package is generally 3 ounces / 5 slices) torn into 1 inch pieces
- 1 cup peas
- 1 bunch/bundle of asparagus (if you aren't sure how much to cut off, bend the asparagus in half until it snaps - the top half is the one you use)
- 1 bunch green onions (thinly slice the parts into 1/2 inch strips)
- 1 shallot - minced
- 1 cup chicken broth
- 1 cup white wine
- 1/2 cup shredded parmesan
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 gloves of garlic - thinly sliced
- 1/2 cup chopped fresh parsley
Directions:
- In a medium-sized saucepan, bring salted water to a boil and add the pasta.
- In a large saute pan, add olive oil and butter and melt over medium/low heat. Add the minced shallot and garlic. Add a few pinches of salt and pepper. Stir occassionally while browning slightly (about 6 to 7 minutes).
- In another medium-sized sauce pan, bring salted water to boil and add the asparagus. Boil under asparagus turns bright green (about 3 minutes or so). Strain. Place asparagus in a bowl of ice water for 1 minute and then return it to the sauce pan.
- Once shallot/garlic mixture is browned, add the chicken broth and wine to the saute pan. Continue to cook on medium/low. Add the peas. Allow to boil softly for another few minutes.
- Strain pasta.
- After the peas are softened in the saute pan, add the pasta to the saute pan. Add the asparagus. Stir/toss. Add salt/pepper to taste.
- Dish up. Top with the parsley, parmesan and prosciutto.
- Done.
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