Pasta Primavera with Peas, Prosciutto, & Asparagus

By ltrodrigu

Ingredients

• 1 (12-ounce) package refrigerated, fresh fettuccine
• 1 (8-ounce) package fresh shelled English peas
• 1 1/2 tablespoons extra-virgin olive oil
• 8 ounces thinly sliced asparagus
• 4 tablespoons unsalted butter
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 pint grape tomatoes, halved
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup thinly sliced fresh basil
• 2 ounces thinly sliced prosciutto

Preparation

Step 1

Bring a large pot of water to a boil over high heat. Add pasta and cook 2 minutes. Add peas and cook 3 minutes; drain.

Heat oil in a skillet over medium-high heat; add asparagus and sauté until bright green and tender, about 3 minutes. Add pasta mixture, butter, salt, and pepper; toss until butter melts. Add tomatoes; cook until slightly softened.

Serve pasta in shallow bowls. Top evenly with Parmesan, basil, and prosciutto.