Pasta with Peas, Asparagus,Swiss Chard, and Ham
"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...."
INGREDIENTS
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2 tablespoons (1/4 stick) butter
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2 tablespoons extra-virgin olive oil plus additional for drizzling
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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
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2 tablespoons minced shallot
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Coarse kosher salt
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1/2 cup dry white wine
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1/2 cup low-salt chicken broth
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1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
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2 cups shelled fresh peas (from about 2 pounds peas in pods)
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1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
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1 swiss chard (about 6 ounces),leaves cut into 3/4-inch-wide slices
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1 cup finely grated Parmesan cheese plus additional for sprinkling
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1/2 cup chopped fresh Italian parsley
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4 ounces thinly sliced ham, cut crosswise into 1/2-inch-wide strips
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