Pasta Primavera

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2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons finely diced pancetta 

3 cloves garlic, chopped

1 small shallot, chopped

3 asparagus, sliced into 1/2-inch pieces on the diagonal

Kernels from 1 cob fresh corn

3 tablespoons peeled fava beans 

1 teaspoon crushed red pepper flakes 

10 whole cherry tomatoes 

3 kale leaves, stems removed, leaves torn into small pieces

2 tablespoons unsalted butter 

6 ounces spinach pasta, such as linguine

2 basil leaves, chopped

2 tablespoons shaved Parmesan cheese