Roasted Asparagus
Roasted Asparagus Serves 4 Prep Time: 10 minutes Cooking Time: 15 minutes Ingredients • • • • • • •
400g penne pasta 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
Preparation: Heat oven to 200C/fan 180C/gas 6. Put the asparagus & pancetta into a roasting tin, and toss with olive oil. Roast until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 minutes more. Meanwhile boil the pasta in salted water for about 10 minutes until al dente. Then drain. Combine the pasta & roast asparagus/pancetta/tomato mix. Stir until well mixed adding the chopped fresh basil leaves. Season to taste and sprinkle with grated Parmesan to serve.
400g penne pasta 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
Preparation: Heat oven to 200C/fan 180C/gas 6. Put the asparagus & pancetta into a roasting tin, and toss with olive oil. Roast until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 minutes more. Meanwhile boil the pasta in salted water for about 10 minutes until al dente. Then drain. Combine the pasta & roast asparagus/pancetta/tomato mix. Stir until well mixed adding the chopped fresh basil leaves. Season to taste and sprinkle with grated Parmesan to serve.
