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Serves 4 generously

1 pkg Farfalle pasta
1 pkg pancetta (diced in the meat section)
3/4 cup white wine
1/2 yellow onion, diced
1 Tbsp TJ's crushed garlic (jarred)
1/2 container mini heirloom tomatoes, halved
3/4 cup chicken broth
1 bunch asparagus, woody ends trimmed off and cut into 1" pieces
1/2 bag TJ's frozen petite peas
1/2 cup cream
1/4 fresh basil, chopped
salt and black pepper
shredded parmesan to taste

Cook farfalle as directed to al dente, drain and set aside. In a large deep skillet or pan, cook pancetta over medium heat until it starts to brown. Add onions and cook to translucent. Add garlic and saute for a minute, do not brown garlic. Add white wine and cook for 4 minutes to reduce. Add tomatoes and chicken broth, bring to a simmer. Add asparagus and cook for 4 minutes. Reduce heat to medium/low. Add peas, cream and basil. Gently simmer for 2-3 minutes. Season to taste with salt and pepper. Add pasta to pan until heated through. Transfer to plate and top with parmesan. Enjoy!

Submitted on 04/16/2009 by llijchef

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