Pasta with Asparagus and Peas

On Wednesday I made an Epicurious recipe, pasta with asparagus, peas and prosciutto. It's pretty light, made with white wine and broth. I used good whole wheat shells, and it only looks like there's a ton of peas because I forgot about them and threw them on at the end. This was really good, although I think more herbs would have pepped it up a little--next time I think I'll try mint. The wine I used was a Barefoot Sauvignon Blanc, leftover from Craig's birthday party last summer. I had planned to drink some as well, but (maybe it sat too long?) it was terrible! Really undrinkable, and I'll drink just about anything. And yes, I know you're never supposed to cook with wine you wouldn't drink, but it was all I had and the pasta still turned out pretty good.