1 small yellow onion, chopped
3-4 cloves of garlic chopped
1 bunch fresh asparagus, ends cut off, cut into 1/2 inch pieces
1 c. Sweet peas, fresh or frozen
6 sun dried tomatoes, chopped
1 lb farfalle pasta (bowties)
1 c. Dry white wine
1 c. heavy cream or half and half
1/2 grated parmesan cheese
1 package of chicken breast (optional)
red pepper flakes
salt & pepper
*If using chicken breast, season with salt and pepper and grill either on BBQ or grill pan.
*Set a large pot of salted water to boil. Cook pasta until very al dente, about 6-8 minutes.
*In a large, deep saute pan, add about 2 tbs of olive oil and heat on medium. Add in onions and saute until opaque.
*Add garlic and continue sauteing until fragrant. Add asparagus pieces to flavored oil and cook until bright green. Season with a pinch of salt.
*Toss in peas and sun dried tomato, mix well. Add white wine and allow some of the alcohol to cook off, then add in the cream.
*Using a spider, scoop the pasta from the pot and toss it in the sauce. You want some of the pasta water to make it into the pan.
*Once all pasta is in the sauce pan, stir to combine. Top with some parsley and red pepper flakes and mix again.
*Finish the dish with the parmesan cheese. Serve in bowls, topped with sliced grilled chicken. Pass extra parmesan around the table.