Rachel Ray's Springtime Bows with Asparagus, Ham and Peas

From: Rachael Ray's 365 Norepeats
(My favorite)

Ingredients:
1 pound bow-tie pasta
1/4 cup EVOO
2 garlic cloves, minced
1 shallot, thinly sliced
1 pound asparagus
1 cup frozen peas, thawed
1/4 pound prosciutto, chopped or shredded
1 cup grated Parmesan cheese
1 cup fresh basil leaves
salt & pepper

Directions:
Bring a large pot of water to a boil and salt it. Cook the bow ties al dente. Drain, reserving a couple ladles of the cooking water.

Halve each stalk of asparagus lengthwise, then cut into 2-inch pieces. Heat a large, deep skillet over medium heat. Add the EVOO, shallot, and garlic. Cook for 2 minutes, then add the asparagus. Cook for 5 minutes. Add the cooking water, drained pasta, and cheese. Add the peas and prosciutto as you toss. The peas will heat through quickly. Season with salt and pepper and serve in shallow bowls with lots of basil on top.

Comments: I like a little bit of sauce with my pasta so I added a teeny bit of Alfredo Sauce that I had in the Fridge. Not my favorite, but I felt healthy eating it so thats a plus.