* Pasta not pictured- but I used a bowtie pasta with this, while the recipe calls for a wide fettucine noodle :P Anyways...onto the foods!!!

* optional ingredients

12 ounces fettucine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, chopped (I used one box of frozen asparagus, its more than enough)
2 cups shelled fresh green peas (I used 1 box frozen baby peas- also more than enough)
1 bunch green onions, thinly sliced (didnt use, but dont let that stop you)
2 garlic cloves, pressed (I chopped them)
1 large shallot, chopped*
1/2 box sliced mushrooms, finely chopped*
1/2 cup finely grated Parmesan cheese, plus additional for serving
1/3 cup heavy whipping cream (I used light)
1/2 cup white wine*
3 tablespoons olive oil
3 tablespoons lemon juice (You need to add this RIGHT at the end, it makes a big difference)
couple of dried red chilies*
1/2 pound sea scallops, cut up*
1 tablespoon lemon zest
1/4 cup chopped fresh parsley (I put in a bit of dill- we'll see how that goes)
1/4 cup fresh basil, chopped (which I didnt add, I think that would distract from the scallops)

To make:

Cook pasta in a pot boiling salted water until al dente. Drain, but reserve 1/2 cup pasta water. Return the pasta back to the pot to slightly cool off.

Meanwhile, in a large saucepan, cook the pancetta with the olive oil until its nice and crispy. Use a slotted spoon and take out the pancetta, drying it out on an extra paper plate on the side. Take out the extra oil (but leave enough left- like about a teaspoon or so)...I had alrady prechopped the garlic, shallot and mushroom, so throw that right in to saute' in the oil, and when that cooks, throw in the scallops.

Once the scallops cook for a bit- take them out, and then throw in the peas and asparagus.... add cream and the 1/2 cup wine, and let thicken. Once that does, add in the Parmesan, red pepper, salt and pepper to taste. When tasting this- it was very good, but in the end, add more cream and wine to cover the pasta...then you put in a red chile and a good squeeze of lemon....(I actually threw in the whole slice, to let it permeate through the dish)

THEN you throw the scallops right back in to cook on simmer, and then you can throw it right in with the pasta- if the sauce is too thick, thats what the 1/2 cup of pasta water is for, to loosen it up!

Serve and Enjoy, especially with the extra Parmesan :3