Roasted asparagus, pancetta & cherry tomato pasta

Recipe uploaded by

Mary Cadogan

10 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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

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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

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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

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