■In a large pot, cook the
pasta in boiling salted water
until 1 minute shy of the
package directions, adding
asparagus and peas during
the last minute of cooking.
Drain, rinse under cold
water until cool, and
drain well.
■In a large bowl, whisk the
EVOO, mustard, lemon zest,
and lemon juice. Add the
pasta and vegetables,
prosciutto, scallions, and
basil. Toss to combine.Asparagus &
Prosciutto Pasta
Salad
SERVES 6
1 lb. gemelli
12 oz. asparagus, trimmed
and quartered
12 oz. sugar snap peas,
trimmed
1/4 cup EVOO
2 tbsp. Dijon mustard
2 tsp. lemon zest
2 tbsp. lemon juice
8 thin slices prosciutto,
torn
5 scallions, sliced
3/4 cup chopped fresh
basil