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Roasted asparagus, pancetta & cherry tomato pasta

Roasted asparagus, pancetta & cherry tomato pasta

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A star rating of 4.8 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A little asparagus goes a long way in this
seasonal supper dish

Nutrition: per serving
HighlightNutrientUnit
kcal520
fat15g
saturates4g
carbs80g
sugars6g
fibre5g
protein22g
low insalt0.82g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 4.8 out of 5.52 ratings
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