Barilla® Cellentani with Prosciutto, Asparagus, Tomatoes and Asiago Cheese

Steps:

Bring 2 pots of salted water to a boil.

Cut asparagus into ½ inch pieces on the diagonal and blanch for 1 minute in a pot of boiling water.

Sauté garlic with olive oil in a large skillet for 1 minute. Add prosciutto and sauté on medium heat until crispy but not burnt 4. Add crushed tomatoes to the skillet and bring to a simmer. Add in blanched asparagus and cook for another minute. Season with salt and pepper 5. Cook Cellentani according to package directions. Drain and toss with sauce. Sprinkle with grated Asiago cheese before serving.