Roasted asparagus, pancetta & cherry tomato pasta

10-30 minutes 4 servings 600 kcal or less asparagus asparugus bacon basil leaf basil leaves cherry tomato cherry tomatoes food for friends italian italian recipes mains olive oil pancetta parmesan pasta pasta sauce penne quick quick recipes

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Source

Ingredients

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

good handful basil leaves

grated parmesan , to serve

Method

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.