1bunchasparagusroasted, cut into 1 inch pieces, see notes
18ozsun dried tomatoes, jar, julienned in oil, drained, with 1 tbsp of oil reserved
1cuppecorino romanograted
3/4cupprosciuttochopped
1/2cuppine nutsraw
1/2cupkalamata olivessliced
3tbspbasilchopped
1/3cupolive oilextra virgin
2tsplemon zestzest of two lemons
3tbsplemon juicefresh
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Instructions
Dressing
In a small bowl, combine olive oil, lemon juice and lemon zest. Set aside.
For Asparagus
Place asapargus on parchment lined rimmed baking sheet.
Add olive oil, salt and pepper.
Roast for 20 minutes.
For Salad
Cook pasta to package directions. Once cooked, drain and rinse with cold water. Drain well and add to large bowl.
Drain sun dried tomatoes, reserving 1 tablespoon of the oil.
By this time, your asparagus will be cool enough to handle. Chop the spears into 1 1/2 inch size pieces.(Remove rough bottom ends if necessary.)
Add to pasta. Add sun dried tomatoes, chopped prosciutto, sliced Kalamata olives and pine nuts. Toss to combine.
Now add, the reserved sun dried tomato oil, and the olive oil, lemon juice and zest mixture, chopped basil and pecorino cheese. Toss gently until fully combined. Add salt and pepper to taste.
Notes
Nutrition
Serving: 1cupCalories: 446kcal
Nutritional information is calculated online and should be used as a guide.