Cheese Curd, Asparagus, and Prosciutto Pasta Salad

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon juice and 1 teaspoon zest from 1 lemon
• Kosher salt and freshly ground black pepper
• 1/3 pound fresh cheese curds, broken into 1/2-inch pieces
• Handful fresh mint, chopped
• 1/2 pound fusilli
• 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
• 1/4 pound thinly sliced prosciutto

Directions

1. Set a large pot of salted water over high heat and bring it to a boil. While the water heats, whisk the lemon juice, lemon zest, and olive oil in a large bowl. Add a pinch of salt and pepper, then stir in the cheese curds and mint. Let the bowl wait while you cook the pasta.
2. Add the fusilli to the boiling water and cook until al dente, using the package directions as your guide. When 2 minutes are left, add the asparagus pieces. Drain the pasta and asparagus in a colander, then toss them with the dressing right away. Taste and add more salt and pepper as needed.
3. Serve the pasta salad with the prosciutto slices laid over the top.