Pasta with Prosciutto and Peas

Total Time Prep: 20 min. Cook: 15 min.
Yield 8 servings
Test Kitchen Approved
This elevated pasta dish will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut

Ingredients

  • 1 pound uncooked campanelle pasta
  • 2 tablespoons butter
  • 3 tablespoons olive oil, divided
  • 12 green onions, sliced
  • 1 shallot, finely chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 head Boston lettuce, cut into 3/4-inch slices
  • 2 cups fresh or frozen peas
  • 1 cup grated Parmesan cheese
  • 4 ounces thinly sliced prosciutto or deli ham, cut into 1/2-inch strips
  • Additional Parmesan cheese, optional

Directions

  1. Cook pasta according to package directions for al dente.
  2. 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.
  3. 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.

Nutrition Facts

1-1/4 cups: 220 calories, 13g fat (5g saturated fat), 29mg cholesterol, 629mg sodium, 14g carbohydrate (5g sugars, 5g fiber), 13g protein.

This elevated pasta dish will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Recipe Creator

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