Cook some penne until al dente. A couple minutes before the penne is done, throw in a cup or two of frozen peas.
Drain the pasta and peas.
Open a package of pancetta.
This is very thin Italian bacon.
Heat some olive oil in a pan.
Fry the pancetta until crisp and remove it from the pan, leaving the drippings.
Dice an onion and a shallot.
And dice about 4 or 5 cloves of garlic.
After you remove the pancetta, heat the leftover olive oil.
Saute the onion and shallots until transparent. Throw the garlic in at the end and saute for a few more minutes.
Add a cup of chicken broth and 1/2 cup of white wine. Then grate the zest of one lemon into this mixture.
Stir in some chopped basil and keep this mixture warm.
Cut a bunch of fresh asparagus into thirds.
Quickly brown these in some butter and sprinkle with salt and pepper.
When they begin to brown...
Add them to the pasta. Stir to combine everything.
Serve the pasta with a dollop of cheese on top. Pick up a bit of the cheese with each fork full.
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