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Get your pasta on to boil, dice your shallot and mince the garlic and then cut the stems of the broccoli and the asparagus into small rounds but leaving the tips whole.
Fry the bacon pieces until crisp and then remove and set aside.
Fry the shallot for a few minutes in the bacony oil before adding in the broccoli and asparagus and cooking down for another 5 minutes.
Follow with the garlic and cook for a minute and then add the white wine, let it bubble for a couple minutes.
Pour in the peas and let them defrost in the sauce.
Drain the pasta, saving some pasta water and then add this into the pan along with the bacon pieces adding the water as needed.
Stir through the basil at the end and season to taste.