Ingredients for Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

• 2 matskedar (1/4 paket) smör

• 2 tablespoons extra-virgin olive oil plus additional for drizzling

• 230g spring onions or spring 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

• Grov kosher salt

• 120ml dry white wine

• 120ml low-salt chicken broth

• 675g asparagus, cut crosswise into 3/4-inch pieces

• 475ml shelled fresh peas (from about 900g peas in pods)

• 450g campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta

• 1 head of butter lettuce or Boston lettuce (about 170g ), cored, leaves cut into 3/4-inch-wide slices

• 120g finely grated Parmesan cheese plus additional for sprinkling

• 1/2 cup chopped fresh Italian parsley

• 110g thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth 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, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.

Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 240ml pasta cooking liquid.

Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. 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 60ml fuls if dry. Season with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.

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