Ingredients
- 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
Description
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