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  2. fast pasta recipe

Roasted Asparagus, Pancetta & Cherry Tomato Pasta

Quick and healthy pasta recipe, with left overs great for a packed lunch - by Barbara Northwood
  • 27 Mar 2019
Roasted Asparagus, Pancetta & Cherry Tomato Pasta
Prep: 15 Minutes - Cook: 15 Minutes - easy - Serves 4
Proudly supported by

A little asparagus goes a long way in this seasonal supper dish. Perfect for a Friday night meal with friends.

Ingredients

400g/14oz penne

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

Method

  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.

PER SERVING

520 kcals, protein 22g, carbs 80g, fat 15g, sat fat 4g, fibre 5g, sugar 6g, salt 0.82g

  • tomato recipes
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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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