Easy recipe Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto

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two tablespoons (one quarter stick) buttertwo tablespoons extra-virgin olive oil (Recipes by ingridients olive oil) plus additional for drizzlingabout one/two pound spring onions or green onions (dark green parts discarded) white parts cut into one quarter-inch-thick slices, pale green parts cut into about one/two-inch-thick slicestwo tablespoons minced shallotCoarse kosher saltabout one/two cup dry white wineabout one/two cup low-salt chicken brothabout one about one/two pounds asparagus, cut crosswise into three/four-inch piecestwo cups shelled fresh peas (from about two pounds peas in pods) about one pound campanelle (trumpet-shaped pasta) or medium (about about one-inch) shell-shaped pastaabout one head of butter (Recipes by ingridients butter) lettuce or Boston lettuce (about six ounces), cored, leaves cut into three/four-inch-wide slicesabout one cup finely grated Parmesan cheese plus additional for sprinklingabout one/two cup chopped fresh Italian parsleyfour ounces thinly sliced prosciutto, cut crosswise into about one/two-inch-wide strips. . Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto.