Roasted asparagus, pancetta & cherry tomato pasta
A little asparagus goes a long way in this seasonal supper dish
Recipe uploaded by
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
- Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
- Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
PER SERVING
520 kcalories, protein 22g, carbohydrate 80g, fat 15 g, saturated fat 4g, fibre 5g, sugar 6g, salt 0.82 g
Recipe from Good Food magazine, May 2009.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/10598/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Ingredients
- 400g penne
- 500g bunch asparagus , each spear trimmed and cut into 3 pieces
- 2 tbsp olive oil
- 6 slices pancetta , snipped into pieces
- 200g cherry tomatoes , halved
- good handful basil leaves
- grated Parmesan , to serve
PER SERVING
520 kcalories, protein 22g, carbohydrate 80g, fat 15 g, saturated fat 4g, fibre 5g, sugar 6g, salt 0.82 g





Tried and tested
Latest comments and suggestions