Prepare the Lemon Pesto

In a food processor add Parsley, Cashews, Parmesan, Garlic, 1/2 tsp Salt, Lemon Juice, and 1/4 cup EVOO

Blend until smooth

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.)

Fill a large pot half way with water and bring to a boil

Add 1 Tbs Salt to the water

Add Penne and cook as directed or until al dente

During the last 2 minutes of the pasta cooking add the Asparagus pieces to the water

Scoop about 1/4 cup of pasta water out and set aside

Drain pasta and Asparagus

In a large pan add 2 Tbs EVOO and heat over med heat

Add Prosciutto and cook 1-2 minutes until crispy, remove and place on a paper towel, break into bite size pieces

Add Shallots to pan and sauté 1 minute

Add Prosciutto, Penne, Asparagus, Lemon Zest, and 1/4 cup Lemon Pesto to the pan

Stir in a bit of pasta water to break up the pesto and create more of a sauce

Cook 1-2 minutes until blended

Add Grana Padano, stir and serve immediately

Enjoy!