Start with the spaghetti. Cook in a large saucepan of boiling water following packet directions or until al dente. Reserve a quarter-cupful of the cooking liquid. Then drain well. While the spaghetti is cooking, heat a large frying pan over medium heat. Cook the pancetta for 1-2 minutes each side or until crisp. Set the crispy pancetta aside to cool slightly on a paper-towel-lined plate. Then, when it's cool enough to handle, tear into large pieces. For the tomato, increase the heat to high. Then add it to the pan. Cook for 2-3 minutes, tossing as you go, until the tomato begins to collapse. Now add the asparagus to the pan. Keep tossing until the asparagus is tender. To bring the dish together, add the spaghetti, pancetta, pesto and rocket to the pan along with the reserved cooking liquid.
Toss for 1-2 minutes to heat through. Divide the spaghetti mixture
among serving bowls. Serve with more rocket, lemon cheeks and shaved parmesan. For the finishing touch, add another spoonful of pesto and some basil leaves. Whip up this dish any time you want a quick and healthy meal full of fresh flavours.