Pancetta Pasta

This can be made in any quantity. This is my best guess for 4 servings...

12 oz bow tie pasta (cooked and drained)
8 oz pancetta - cut into small cubes
1/2 c olive oil
1/2 c bread crumbs
6 oz. thin asparagus, chopped into 1-inch lengths
6 oz. cherry tomotoes, halved
6 oz. freshly grated parmesean cheese
Pine nuts
Course salt and pepper

Brown the pancetta in a large skillet. Add the olive oil and heat through. Add the bread crumbs and toss to coat and toast a little in the pan. Add the pasta and toss in the asparagus, tomotoes and parmesean cheese. Season lightly with salt and pepper and garnish with pine nuts.