Drennon's IGA Express Recipes
https://drennonsexpress.iga.com/Recipes/Detail/83/
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 | |
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| 3 | tablespoons | extra virgin olive oil | |
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| 1 | clove | garlic, peeled and slivered | |
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| Salt and freshly ground black pepper, to taste | |||
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| 1 | box | (16 oz.) Barilla penne rigate | |
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| 1 or 2 | slices | prosciutto, fat trimmed, cut into thin slivers | |
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| 1/4 | cup | freshly grated Parmigiano-Reggiano cheese | |
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| 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.
Please note that some ingredients and brands may not be available in every store.
Drennon's IGA Express Recipes
https://drennonsexpress.iga.com/Recipes/Detail/83/
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