Prosciutto wrapped Asparagus and Spinach Pasta

Tonight was a quick and easy dinner, but Big Critic gave all positive feedback.  Little Critic got plain pasta tonight as we were running late due to Karate class.  I got the pasta from the St. Lawrence market.  The pasta is made on site and I've talked to the guy about where he gets his flour.  He says that most of his whole wheat flour is from Ontario but the white flour is from Alberta.  At least the environmental demands are lessened by shipping only the flour.  Later in this project I will try to see if I can find a more local source for pasta, but as it stands right now, Alberta wheat makes up the majority of our bread and pasta. 

Prosciutto Wrapped Asparagus

• Asparagus (Ont)
• Goat Cheese (Ont)
• Prosciutto (not sure)

Cut off the woody ends of the asparagus.  Cut each piece of prosciutto in half and place a teaspoon of goat cheese in the middle.  Place the head of the asparagus on top of the cheese and wrap the prosciutto around it all.  Place on a cookie sheet and bake at 400 for twenty minutes.

Spinach Pasta

• 1 cup fresh Spinach (Ont)
• 1 hot house tomato (Ont)
• 2 green onions (Ont)
• 1 TBS Chives (Ont)
• 3 TBS of EVOO
• Pinch of S&P
• 1 lb of fresh pasta

Place a pot of water on to boil.  Chop the tomato, spinach, chives and green onions into bite sized pieces.  Add the fresh pasta to the pot of boiling water.  Heat a pan with EVOO.  Add all the vegetables to the hot pan and heat through just until the spinach is wilted and everything is warmed through.  Serve the veggies over the pasta.