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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1lb green onions cut into 1/4-inch-thick slices
- 1/4 cup minced shallot
- Coarse kosher salt
- 1 cup free range chicken broth
- 2 tablespoons balsamic vinegar
- 1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
- 2 cups shelled fresh peas (from about 2 pounds peas in pods, or frozen
- 1 pound medium shell pasta
- 1 lb baby spinach, cut in 1/2 inch strips
- 1 cup finely grated Parmesan cheese plus additional 1/2 cup for sprinkling
- 1/2 cup chopped fresh Italian parsley
- 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
View Full Recipe at Restless Chipotle
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