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Orecchiette with Prosciutto and Asparagus

1 lb. orecchiette (ear shaped) pasta, cooked �al dente�, drained

� lb. prosciutto, thinly sliced and cut into julienne slices

1 lb. asparagus, cut into 1� pieces, blanched

2 cups frozen petite peas, thawed

� cup toasted pinenuts

4 oz. arugula leaves

� cup extra virgin olive oil

zest and juice of 1 lemon

2 cloves garlic, minced

� tsp. red pepper flakes

� cup chopped fresh Italian parsley

2 tsp. Kosher salt

� cup shaved Parmesan cheese

Place orecchiette in a large mixing bowl, stir in the remaining ingredients and stir gently. Taste for seasoning.

Serves 4.

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Orecchiette with Prosciutto and Asparagus Recipe Salad Recipes from Razzle Dazzle Recipes A variety of salad recipes, including vegetable salads, macaroni salad recipes, coleslaw recipes, fruit salads, gelatin salads, and potato salad recipes.

Orecchiette with Prosciutto and Asparagus Recipe
Salad Recipes from Razzle Dazzle Recipes
A variety of salad recipes, including vegetable salads, macaroni salad recipes, coleslaw recipes, fruit salads, gelatin salads, and potato salad recipes.