1/3 cup olive oil |
2 teaspoons grated lemon rind |
3 tablespoons fresh lemon juice |
1 pound penne pasta |
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 (7-ounce) jar diced sun-dried tomatoes in oil, drained |
1 cup grated pecorino romano cheese |
3/4 cup chopped prosciutto |
1/2 cup pine nuts |
1/2 cup pitted kalamata olives, sliced |
2 tablespoons chopped fresh basil |