"The Culinary World of Chef Brad"

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

Yield: Makes 6 to 8 servings

 INGREDIENTS:

2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil plus additional for drizzling
1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas (from about 2 pounds peas in pods) 
1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1 cup finely grated Parmesan cheese plus additional for sprinkling
1/2 cup chopped fresh Italian parsley
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
INSTRUCTIONS:

Melt butter with 2 tablespoons oil in heavylarge skillet over medium heat. Add onionsand shallot. Sprinkle with coarse salt andpepper. Sauté until tender (do not brown),about 8 minutes. Add wine; increase heatto medium-high and simmer until liquidis reduced to glaze, about 3 minutes. Addbroth and bring to simmer; set aside.

Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes,depending on thickness of asparagus.Using skimmer or slotted spoon, transferto large bowl of ice water. Return water toboil. Add peas and cook until just tender,about 2 minutes. Using skimmer, transfer tobowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirringoccasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1minute. Add drained asparagus and peas;stir until heated through.

Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss,adding reserved pasta cooking liquid by 1/4cupfuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl.

Sprinkle prosciutto over; drizzle with oliveoil. Serve, passing more cheese alongside.