Penne with Roasted Asparagus, Prosciutto and Toasted Pignoli

Yield: 4 servings

Preparation Time: 10 minutes; Cook Time: about 15 minute

Ingredients

1 bunch (about 1 lb.) asparagus, trimmed, cut into 1-1/2 inch diagonally sliced

check extra virgin olive oil 3 tablespoons extra virgin olive oil

check garlic, peeled and slivered 1 clove garlic, peeled and slivered

Salt and freshly ground black pepper, to taste

check (16 oz.) Barilla penne rigate 1 box (16 oz.) Barilla penne rigate

1 or 2 slices prosciutto, fat trimmed, cut into thin slivers

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons pignoli nuts, toasted in a skillet until golden

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Directions:

1. Preheat the oven to 450 F. Combine the asparagus, olive oil and garlic in a shallow baking dish. Drizzle with the olive oil. Roast until crisp tender, about 8 minutes. Sprinkle with salt and pepper and set aside.

2. Cook the penne in plenty of boiling salted water until firm to the bite, according to package directions. Remove from the heat and add 1 cup of cold water; drain. Combine the asparagus, prosciutto and pignoli. Toss to blend. Sprinkle with the grated cheese. Serve at once.

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