Photo: Eaters Collective
Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
14 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
949
Calories
62g
Protein
38g
Fat
85g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes