Directions:

1. Preheat the oven to 450 F. Combine the asparagus, olive oil and garlic in a shallow baking dish. Drizzle with the olive oil. Roast until crisp tender, about 8 minutes. Sprinkle with salt and pepper and set aside.

2. Cook the penne in plenty of boiling salted water until firm to the bite, according to package directions. Remove from the heat and add 1 cup of cold water; drain. Combine the asparagus, prosciutto and pignoli. Toss to blend. Sprinkle with the grated cheese. Serve at once.