- 400g penne
- 500g bunch asparagus, each spear trimmed and cut into 3 pieces
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 slices pancetta, snipped into pieces
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 200g cherry tomatoes, halved
- good handful basil leaves
- grated Parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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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.