2 lemons, grate yellow rind and 1/4 c. juice
1/2 c. extra virgin olive oil
1/2 c. oil cured olives
1/4 c. pinenuts
1/2 lb. prosciutto, cut in strips
1 1/3 c. asparagus or broccoli, cut in pieces and blanched
2 tsp. fresh thyme
2 tsp. fresh basil
Coarsely ground black pepper
Parmesan, freshly grated
1 lb. fettuccine

Whisk lemon juice with a bit of salt in small bowl until dissolved. Whisk in oil; set aside.

Pit olives and slice. Combine with pinenuts, prosciutto, asparagus, thyme, basil and lemon rind. Season with salt and pepper. If desired, warm the above in microwave before combining with pasta.

Cook pasta until al dente. Drain. Immediately combine all together. Toss. Add Parmesan as desired. Garnish with black pepper.