Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano

Ingredients

• 3 cups asparagus () ( 1 pound)
• 1 teaspoon pepper black freshly ground
• 8 ounces elbow macaroni uncooked
• 1 tablespoon tarragon fresh chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 6 tablespoons mayonnaise light
• 1 teaspoon olive oil 
• 0.3 cup pecorino romano cheese packed grated
• 2 ounces pancetta chopped
• 1 Dash salt 
• 0.5 cup shallots thinly sliced
• 1 cup tomatoes diced

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Add asparagus during the last 2 minutes of cooking.
3. Drain and rinse under cold water; drain.
4. Heat a large nonstick skillet over medium-high heat.
5. Add olive oil to pan, and swirl to coat.
6. Add prosciutto, and cook for 6 minutes or until crisp, stirring occasionally.
7. Remove prosciutto from pan using a slotted spoon, leaving drippings in pan.
8. Drain prosciutto on paper towels.
9. Add the shallots to drippings in pan; cook over medium heat for 1 minute or until shallots are tender, stirring frequently.
10. Combine mayonnaise, lemon rind, tarragon, juice, pepper, and salt in a large bowl; stir well.
11. Add pasta, asparagus, three-fourths prosciutto, shallots, tomato, and cheese; toss well to coat. Top servings evenly with remaining prosciutto.