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!