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, salt 0.82 g

Latest comments and suggestions

• JOOLES

  06 May 2009

  JOOLES rated and commented on this recipe

  

  Sounds lovely, will be trying this..x

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• katyrouth

  06 May 2009

  katyrouth rated and commented on this recipe

  

  Delicious, quick, and easy! I often roast asparagus/tomatoes/bacon to make a salad, but had never thought of combining them with pasta. Couldn't get hold of pancetta so used parma ham but still lovely.

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• Andy

  07 May 2009

  Andy rated and commented on this recipe

  

  Very very nice. My partner doesn't eat pork, so I changed the pancetta for smoked salmon. Tasted great!

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• Nan'C

  10 May 2009

  Nan'C rated and commented on this recipe

  

  sound good... and yet its easy =D

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• Rima

  10 May 2009

  Rima rated and commented on this recipe

  

  Easy to make and really tasty

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• Kedgeree

  12 May 2009

  Kedgeree rated and commented on this recipe

  

  Quick, fresh and delicious

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• LaGirafa

  13 May 2009

  LaGirafa rated and commented on this recipe

  

  I used parpadelle instead of penne because it's what I happened to have in the cupboard, also the shop had run out of fresh basil so I substituted fresh tyme. I was lucky to have picked up some gorgeous organic cherry tomatoes that were just oozing with sweetness and perfect for roasting. The result was delicious. So quick and easy to make. Will certainly be making this again.

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• recipes

  14 May 2009

  recipes rated and commented on this recipe

  

  This was very easy and very tasty. I have also used the cubed pancetta which worked just as well

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• Claire

  18 May 2009

  Claire rated this recipe

  

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• Duncan

  19 May 2009

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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, salt 0.82 g

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