ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA

Roasted asparagus, pancetta & cherry tomato pasta image

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

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Pasta

Time 25m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium