Creamy pesto fettuccine with vegetables and pancetta

This is a hearty and flavorful pasta dish that can easily be modified to feature your favorite vegetables.  This is a great way to use leftover pesto, tomatoes or asparagus to make a new meal. 

You will need:

• 6 ounces of fettucine, boiled and drained
• 2 ounces of pancetta, sauteed
• 1 cup of pesto
• 1 glass of white wine
• 2 TBSP of whole-milk ricotta
• 4 ounces of grilled chicken breast (optional)
• 1 cup of cooked asparagus
• 1 cup of roasted tomatoes
• 2 TBSP of heavy cream
• 1/4 cup of olive oil
• 1/4 cup of onions or shallots
• 1/4 cup of pine nuts or walnuts
• 1 TBSP of sugar
• 2 tsp of salt
• 2 TBSP of parmesan

1. Prepare pesto, pancetta and vegetables.
2. Caramelize onions by placing them in a large skillet with olive oil and sugar. Cook until just browned.  Add white wine and stir.
3. Then add pesto, cream, salt and ricotta.  Don't worry if the sauce feels thin. It will thicken when as it stands. Add wine if it is thick already.  
4. Add cooked pasta to the large pan containing the sauce
5. Top with nuts, parmesan and prepared vegetables.