Roasted asparagus, pancetta & cherry tomato pasta
- Mary Cadogan
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.7 out of 5.58 ratingsRate
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A little asparagus goes a long way in this
seasonal supper dish
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Garlic & basil ciabatta
A star rating of 4.7 out of 5.64 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g penne
-
500g bunch asparagus
each spear trimmed and cut into 3 pieces
-
2 tbsp olive oil
-
6slices pancetta
snipped into pieces
-
200g cherry tomatoes
halved
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good handful basil leaves
-
grated parmesan
to serve
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Nutrition: per serving
-
kcal520
-
fat15g
-
saturates4g
-
carbs80g
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sugars6g
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fibre5g
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protein22g
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salt0.82g
low
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Method
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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.
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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.
Recipe from Good Food magazine, May 2009
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A star rating of 4.7 out of 5.58 ratings
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