Instructions

1. Prepare the Lemon Pesto
2. In a food processor add Parsley, Cashews, Parmesan, Garlic, 1/2 tsp Salt, Lemon Juice, and 1/4 cup EVOO
3. Blend until smooth
4. Set pesto aside (this will make 1/2 cup of pesto but you will only need 1/4 cup for this recipe. You can store the rest in an air tight container in the fridge for up to 5 days.)
5. Fill a large pot half way with water and bring to a boil
6. Add 1 Tbs Salt to the water
7. Add Penne and cook as directed or until al dente
8. During the last 2 minutes of the pasta cooking add the Asparagus pieces to the water
9. Scoop about 1/4 cup of pasta water out and set aside
10. Drain pasta and Asparagus
11. In a large pan add 2 Tbs EVOO and heat over med heat
12. Add Prosciutto and cook 1-2 minutes until crispy, remove and place on a paper towel, break into bite size pieces
13. Add Shallots to pan and sauté 1 minute
14. Add Prosciutto, Penne, Asparagus, Lemon Zest, and 1/4 cup Lemon Pesto to the pan
15. Stir in a bit of pasta water to break up the pesto and create more of a sauce
16. Cook 1-2 minutes until blended
17. Add Grana Padano, stir and serve immediately
18. Enjoy!