Asparagus & Prosciutto Pasta Salad
- 6Servings
Ingredients
- 1 pound gemelli
- 3/4 pound asparagus, trimmed and quartered
- 3/4 pound sugar snap peas, trimmed
- 1/4 cup EVOO
- 2 tablespoons Dijon mustard
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 5 scallions, sliced
- 8 slices prosciutto, torn
- 3/4 cup chopped fresh basil
Preparation
In pot, cook pasta in boiling, salted water to al dente, adding asparagus and peas during last minute of cooking; drain and rinse under cold water. In bowl, whisk EVOO, mustard, zest and juice; toss with all ingredients.
