Pasta with Prosciutto and Peas Recipe: How to Make It

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