500g/1lb 2oz bunch asparagus, each spear trimmed and cut into 3 pieces
2 tbsp olive oil
6 slices pancetta, snipped into pieces
200g/8oz cherry tomatoes, halved
good handful basil leaves
grated Parmesan, to serve
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.
520 kcals, protein 22g, carbs 80g, fat 15g, sat fat 4g, fibre 5g, sugar 6g, salt 0.82g