Strozzapreti with Peas, Favas and Prosciutto

INGREDIENTS

3/4 lb

uncooked strozzapreti pasta (or other short, twisty pasta)

1 tbsp

olive oil

2 tsp

butter

large shallot, thinly sliced

1/2 cup

shelled and peeled fava beans, or frozen edamame (thawed)

1 cup

shelled fresh English peas or frozen peas, thawed

3 tbsp

white wine

1/3 cup

chicken broth, low sodium

1 oz

prosciutto, chopped

1/4 cup

whole-milk ricotta cheese

Shaved Parmesan cheese for garnish.

Salt and pepper