Pasta Salad With Asparagus And Pecorino

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Coastal Living


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1/3 cup olive oil

2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

1 pound penne pasta

1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 (7-ounce) jar diced sun-dried tomatoes in oil, drained

1 cup grated Pecorino Romano cheese

3/4 cup chopped prosciutto

1/2 cup pine nuts

1/2 cup pitted kalamata olives, sliced

2 tablespoons chopped fresh basil

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