(about 1 lb.) asparagus, trimmed, cut into 1-1/2 inch diagonally sliced
3
tablespoons
extra virgin olive oil
1
clove
garlic, peeled and slivered
Salt and freshly ground black pepper, to taste
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
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.
Please note that some ingredients and brands may not be available in every store.
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SAVE $2.50 on any ONE (1) pack of Poise® Pads (12 Ct+) or Liners (44Ct+) Product OR any Depend® Products (8 ct or larger). Not valid on One by Poise®, Poise® Impressa® products
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