Ingredients

6 oz. roasted walnuts

1 clove of garlic

1 cup grated pecorino romano

1 lemon

1/2 cup olive oil

1 tbsp truffle oil (optional)

1 lb. gemelli pasta

1 lb. asparagus

4 oz. prosciutto di parma, thinly sliced then chopped into 1/4 inch ribbons

pecorino shavings, for garnish

salt and pepper to taste

Preparation

Preheat oven to 350 degrees

  1. Combine walnuts, grated pecorino and garlic in a food processor and pulse to chop.
  2. Add juice from half the lemon (reserve the other half), olive oil and truffle oil and mix in food processor about 60 seconds, until combined in a thick paste.
  3. Boil pasta, as directed.
  4. Trim ends from asparagus and chop into 1/2 inch pieces. Toss asparagus with juice from reserved half of lemon, salt and pepper to taste and drizzle with olive oil. Spread on cookie sheet and roast for 7-10 minutes, depending on thickness of stalks.
  5. When pasta is ready, drain, and while it is still hot, toss with walnut pesto. Remove asparagus from oven and toss into pasta mixture.
  6. Top with prosciutto ribbons and garnish with pecorino shavings.