Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

Ingredients

• 1.5 pounds asparagus 
• 6 ounces boston lettuce cored cut into 3/4-inch-wide slices
• 2 tablespoons butter ()
• 8 servings kosher salt 
• 0.5 cup wine dry white
• 2 cups peas fresh shelled (from 2 pounds peas in pods)
• 0.5 cup chicken broth 
• 2 tablespoons olive oil extra virgin extra-virgin for drizzling
• 1 cup parmesan cheese finely grated for sprinkling
• 0.5 cup parsley fresh italian chopped
• 1 pound soup noodles (trumpet-shaped shell-shaped ( 1-inch)
• 4 ounces pancetta thinly sliced
• 2 tablespoons shallots minced
• 0.5 pound onion dark cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices ( green parts discarded)

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• skimmer

Directions

1. Melt butter with 2 tablespoons oil in heavylarge skillet over medium heat.
2. Add onionsand shallot.
3. Sprinkle with coarse salt andpepper. Sauté until tender (do not brown),about 8 minutes.
4. Add wine; increase heatto medium-high and simmer until liquidis reduced to glaze, about 3 minutes.
5. Addbroth and bring to simmer; set aside.
6. Cook asparagus in large pot of boilingsalted 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.
7. Add peas and cook until just tender,about 2 minutes. Using skimmer, transfer tobowl with asparagus.
8. Drain vegetables.
9. Return water in pot to boil. Cook pastauntil tender but still firm to bite, stirringoccasionally.
10. Drain, reserving 1 cup pastacooking liquid.
11. Meanwhile, reheat onion mixture.
12. Addlettuce and stir just until wilted, about 1minute.
13. Add drained asparagus and peas;stir until heated through.
14. 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.
15. Transfer pasta to large shallow bowl.
16. Sprinkle prosciutto over; drizzle with oliveoil.
17. Serve, passing more cheese alongside.