Spring Pasta with Asparagus, Peas, and Prosciutto

"Spring has sprung, the grass is ris; I wonder where the birdies is?"  I have no idea of the origin of that silly poem but I remember my grandfather reciting it to me as a kid and can't help but think of it at this time each year!  Happy spring everyone!

I am so ready for warm weather, and fresh, lighter foods.  It is also great to see fresh asparagus abundantly available.  I made this spring pasta dish with what I had on hand and thought that it was just perfect.  I have been extraordinarily busy and this came together quickly, and was delicious. 

My next post will be in honor of my daughter Cailyn.  She was accepted to her first choice college yesterday!  

Spring Pasta with Asparagus, Peas, and Prosciutto

¾ pound favorite pasta
4 tablespoons olive oil
4 cloves minced garlic
1/2 cup grated parmigiano reggiano.
1 bunch asparagus, trimmed
½ cup petite frozen peas, defrosted
1 cup reserved pasta water
6 oz. sliced prosciutto
6 tablespoons sliced basil
salt and pepper to taste

Boil asparagus for 3 minutes in a large pot of salted water. Remove to an ice bath with tongs or a spider. Reserve the water for cooking the pasta. Cut asparagus into 1 ½ inch pieces. Cook penne in the water that was used to cook the asparagus. While the pasta is cooking, heat the olive oil in a large sauté pan. Add the garlic, and cook until it is fragrant (about 30 seconds). Be careful not to burn the garlic. Next add the peas and the prosciutto. Lastly add the asparagus. Drain the pasta, reserving 1 cup of the cooking water. Add the contents of the sauté pan to the pasta in a large serving bowl. Toss to combine. If the pasta is dry add some of the reserved pasta water. Add the basil and grated cheese. Season to taste with salt and freshly ground pepper. Toss and serve immediately.