Preparation Time

20 minutes

Ingredients

• 1 lb asparagus, trimmed and cut into 1 1/5" pieces
• 3 tablespoons olive oil
• 2 cloves garlic, crushed
• 1/2 lb bow-tie pasta, uncooked
• 1/2 lb sugar snap peas
• 1/2 cup freshly grated parmesan
• 1/3 lb prosciutto cut into 1/2" pieces

Directions

• add asparagus to large pot of boiling salted water; cook until just crisp-tender
• transfer to a bowl of ice water using a slotted spoon; cool asparagus and drain
• in saute pan, heat oil and saute garlic
• add pasta to the pot of water used to cook the asparagus, and boil until tender but firm to the bite
• add sugar snap peas and boil 2 minutes
• drain pasta and peas
• place pasta and peas in a serving bowl; add asparagus, garlic, paremesan, proscuitto and toss
• serve with additional grated parmesan