From the Rachael Ray 365 and No Repeats Cookbook (again)

Ingredients:
Coarse salt
1 pound bow-tie pasta
1/3 cup extra virgin olive oil
2 garlic cloves (or more if you love garlic!)
1 pound asparagus
coarse black pepper
1 cup grated Parmigiano-Reggiano or Romano cheese
1 cup fresh basic leaves, torn or shredded (20 leaves)
1 shallot, thinly sliced
1 cup frozed peas, defrosted
1/4 pound prosciutto, chopped or shredded


Cook the pasta as directed. Set aside two ladles of the starchy cooking water.

Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Saute the shallot with the garlic as above, then add the asparagus and cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.

4 servings.

Categories: pasta, ham, one_dish_meals