Roasted Asparagus, Pancetta & Cherry Tomato Pasta
This pasta dish combines the freshness of asparagus, the saltiness of pancetta, and the sweetness of cherry tomatoes for a delightful medley of flavors. Roasting the ingredients adds depth and richness, while the basil leaves provide a fragrant finish. Tossed with penne and served with a generous grating of Parmesan, this meal is a satisfying and flavorful option for any occasion.
— Constant Cookbook
Ingredients
- 400g penne
- 500g bunch asparagus , each spear trimmed and cut into 3 pieces
- 2 tbsp olive oil
- 6 slices pancetta , snipped into pieces
- 200g cherry tomatoes , halved
- good handful basil leaves
- grated Parmesan , to serve
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 520 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.82 milligram of sodium
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