1 lb bowtie pasta
1/4 cup olive oil
2 cloves garlic
1 shallot (related to an onion), thinly sliced
1 lb asparagus
1 cup frozen peas
1/4 lb prosciutto (ham), chopped
1 cup Parmigiano-Reggiano cheese (you can use freshly grated Parmesan or Romano)
1 cup fresh basil leaves (abt. 20 leaves)
Cook pasta. While that is going, saute sliced shallot with garlic in olive oil. Halve each stalk of asparagus lengthwise, then cut into 2 inch pieces. Add asparagus to shallot/garlic. Add a couple ladles of water from the noodles and cook until asparagus is tender-crisp. Drain pasta and add to asparagus. Add peas and prosciutto. The peas should warm through quickly. Toss with cheese and remove from heat. Season with salt and pepper and serve in shallow bowls with lots of fresh basil on top.
Don't let the fancy ingredients fool you--this is really very easy. It's from my neighbor Ashlee and it's one of my favorite meals that she makes. It's pretty impressive looking, too. Fool all your friends into thinking you're a gourmet chef.