Roasted asparagus, pancetta & cherry tomato pasta

Roasted asparagus, pancetta & cherry tomato pasta

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(47 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
A little asparagus goes a long way in this seasonal supper dish

Nutrition and extra info

Nutrition: per serving

  • kcal520
  • fat15g
  • saturates4g
  • carbs80g
  • sugars6g
  • fibre5g
  • protein22g
  • salt0.82g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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…


  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.

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Comments, questions and tips

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17th Aug, 2010
This is one of my favourite pasta recipes as its so tasty and quick for a mid week meal. I half the ingredients as there is only myself and my husband but I still use the 6 slices of pancetta as it gives it extra flavour. Recommend to any pasta lovers who work full time!!
1st Jul, 2010
Really tasty and really easy to do. Have made it twice now and used chicken thighs instead of bacon the second time. Delicious!
13th May, 2010
This was very easy and very taste recipe.
9th May, 2010
This is a seriously tasty recipe and one I shall use again, substituting asparagus for some other vegetables when they are out of season. I used some really good tomatoes (Sundream but I'm sure any sweet, full-flavoured ones would be equally tasty) and that absolutely made the dish.
jacquil's picture
7th May, 2010
Loved this. Didn't have any basil, and added some single cream at the end as I had some to use up. I think it added an extra richness. Good, simple, recipe.
jacquil's picture
7th May, 2010
Loved this. Didn't have any basil, and added some single cream at the end as I had some to use up. I think it added an extra richness. Good, simple, recipe.
14th May, 2009
This was very easy and very tasty. I have also used the cubed pancetta which worked just as well
13th May, 2009
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.
12th May, 2009
Quick, fresh and delicious
10th May, 2009
Easy to make and really tasty


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