1 Lb Asparagus, steamed and cut into 2 inch pieces

1 Lb Sweet Potato Pappardelle

1 16 oz container Mascarpone Cheese

1 1/3 cup fresh grated Parmesan Cheese

4 oz Prosciutto, chopped

1/2 cup hazelnuts, toasted and chopped

1/4 cup fresh chives, chopped

2 Tbsp Olive Oil (Mission Organic)

Instructions: Cook pasta in large pot of foiling, salted water until al dente. Drain and drizzle one tablespoon olive oil over pasta. In large saute pan, saute prosciutto in 1 tablespoon olive oil. Stir in mascarpone. When mascarpone is melted, add grated parmesan and asparagus. Stir until well combined and cheeses are melted. Add cooked pasta and toss until coated with sauce. Place in serving bowl. Sprinkle with hazelnuts and chives.

Makes 4 servings.