Pasta Salad with Asparagus and Pecorino

Ingredients

• 0.5 pound asparagus fresh trimmed cut into 1-inch pieces
• 2 tablespoons basil fresh chopped
• 0.5 cup kalamata olives pitted sliced
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.3 cup olive oil 
• 1 cup pecorino romano cheese grated
• 1 pound penne pasta 
• 0.5 cup pinenuts 
• 0.8 cup pancetta chopped
• 7 ounce sun-dried tomatoes diced drained in oil

Equipment

• bowl
• whisk

Directions

1. Whisk first 3 ingredients in a large bowl; set aside.
2. Cook pasta according to package directions; add asparagus during the last 3 minutes of cooking pasta.
3. Drain pasta and asparagus, and add to dressing, tossing to coat. Cover and chill.
4. Stir in tomatoes and remaining ingredients, tossing gently to combine.