In a large sauce pan, heat the olive oil over a medium heat and gently fry the garlic, stirring continuously for 1 minute. Add the carrot and red pepper and gently fry for a further 5 minutes.
Remove from the heat, add the prosciutto and stir well. Bring a large pan of salted water to the boil and cook the pasta until 'al dente' according to the packet instructions; usually 3-4 minutes.
Drain and add to the pan mixing well with the vegetables. Add the asparagus and dill and season well. Make sure that the pasta is hot before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.