Planning to drive to the market this summer? Entry to the school parking lot will be permitted from the northwest entrance off of Compton Street only. Exit from the school parking lot will be permitted through the south exit onto East 61st Street only. Maps and additional details will be available on Saturday.

 (see article to right for recipe)

 

 

How many pounds of meat does the average American consume per year?

 

Read next week's newsletter for the answer and a great recipe idea.  

Bon Appétit | April 2009 by Molly Stevens

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.

Yield: Makes 6 to 8 servings

Ingredients:

   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 1 cup 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 1/4 cupfuls 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.