Pasta Primavera With Peas, Prosciutto, And Asparagus

• 1 (12-oz.) package refrigerated, fresh fettuccine
• 1 (8-oz.) package fresh shelled English peas
• 1 1/2 tablespoons extra-virgin olive oil
• 8 ounces thinly sliced asparagus
• 4 tablespoons unsalted butter
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 pint grape tomatoes, halved
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup thinly sliced fresh basil
• 2 ounces thinly sliced prosciutto

1. Bring a large pot of water to a boil over high heat. Add pasta and cook 2 minutes. Add peas and cook 3 minutes; drain.
2. Heat oil in a skillet over medium-high heat; add asparagus and saute until bright green and tender, about 3 minutes. Add pasta mixture, butter, salt, and pepper; toss until butter melts. Add tomatoes; cook until slightly softened.
3. Serve pasta in shallow bowls. Top evenly with Parmesan, basil, and prosciutto.

fresh fettuccine, peas, extravirgin olive oil, asparagus, unsalted butter, kosher salt, pepper, grape tomatoes, parmesan cheese, fresh basil

Taken from www.myrecipes.com/recipe/pasta-primavera-peas-proscuitto-asparagus (may not work)