about 1 lb asparagus, washed, though ends removed, and cut to the same length as the pasta
1 lb pasta (I used rotinni)
1-2 T olive oil
4 oz prosciutto, cubed or cut in strips
1/2 c pesto
black pepper to taste
Pecorino or Parmesan cheese
Boil 5 quarts of water with about 1 T salt.
Blanch the asparagus (1 1/2-2 minutes). Fish it out with a slotted spoon or skimmer, and drain in the colander.
Use the same water to boil the pasta.
While the pasta is cooking, warm the olive oil in a skillet. (Wait until about 5 minutes before the pasta is done.) Add the prosciutto and saute for a bit, then add the asparagus.
Drain the pasta, then add the pesto to the asparagus.
Put the pasta back in the pot, or into a large bowl, and stir the asparagus mixture into the pasta. Add pepper to taste, and grate some cheese and stir it in.
Serve with more cheese.
