Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound asparagus
  • trimmed of tough ends
  • thinly sliced on bias
  • 3 green spring onions
  • whites and light green tops
  • or 1 bunch scallions
  • whites and light greens tops
  • sliced on bias
  • 2 large cloves garlic
  • chopped
  • or 1 bulb green garlic
  • whites and light greens
  • finely chopped
  • 1 1/2 cups shelled green peas
  • Salt and pepper
  • ½ cup white wine
  • ½ cup chicken stock
  • 1 pound penne or campanelle or fiore pasta
  • 1 Gem romaine lettuce or Bibb/Boston lettuce
  • coarsely chopped
  • ¼ pound Prosciutto di Parma
  • trimmed of fat
  • cut across into 1 inch ribbons
  • Juice of 1 lemon
  • Shaved or grated Parm or pecorino
  • to serve
  • Chopped tarragon or basil
  • to garnish

Instruction

  • Heat a large pot of water to a boil for pasta
  • Heat a large skillet over medium to medium-high heat
  • Add EVOO
  • To the hot oil, add the asparagus, onions, garlic, peas, salt and pepper and cook 2-3 minutes
  • Add wine, evaporate
  • Add stock and reduce heat to low
  • Salt water and cook pasta to 1 minute less than package directions
  • Reserve 1 cup starchy cooking water and drain pasta
  • Add pasta to vegetables
  • Remove from heat
  • Wilt lettuce into pasta and toss with ham
  • Add lemon juice, adjust seasoning and serve in shallow bowls or serving bowl topped with cheese and tarragon or basil