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Pasta With Peas, Prosciutto and Lettuce

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • Salt
  • 3 tablespoons olive oil
  • 2 to 3 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
  • 1 pound pasta
  • 2 tablespoons butter
  • 1 shallot, minced
  • Black pepper to taste
  • 2 cups peas, fresh or frozen
  • 1 head Bibb or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch slices
  • 1/2 cup chicken or vegetable stock or dry white wine, more as needed
  • 1 cup finely grated Parmesan cheese

Instructions

  1. Bring a large pot of water to boil and salt it. Meanwhile, put one tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the prosciutto and cook, turning occasionally and adjusting the heat so the pieces crisp without burning, 4 to 5 minutes. Remove the prosciutto from the pan with a slotted spoon and return the skillet to medium heat.
  2. When water boils, add pasta and cook until just tender; drain pasta, reserving some cooking liquid. Meanwhile, melt the butter with the remaining 2 tablespoons oil in the skillet. Add the shallot and sprinkle with salt and pepper; cook, stirring once in a while, until the shallot begins to soften, about 5 minutes.
  3. Add the peas, lettuce and stock or wine to skillet and cook until peas turn bright green and lettuce is wilted, about 5 minutes. Add the pasta to pan and continue cooking and stirring until everything is just heated through, adding extra stock or some reserved cooking liquid if needed to moisten. Toss with Parmesan cheese, adjust seasoning to taste and serve, garnished with the prosciutto.

— Recipe from The New York Times