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.