Serves 4


  • 400 g penne
  • 500 g asparagus, each spear trimmed and cut into 3 pieces
  • 2 tablespoons olive oil
  • 6 slices pancetta, snipped into pieces
  • 200 g cherry tomatoes, halved
  • good handful basil leaves
  • grated Parmesan, to serve


  • Heat oven to 200 C with fan.
  • Boil the pasta in salted water
  • Put asparagus in roasting tin, then toss with the oiled pancetta. Roast for 10 minutes until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 minutes more
  • Drain the pasta, then add to the roasting tin along with torn basil leaves and seasoning. Stir well until everything is glistening, then serve with grated Parmesan

Per serving: 520 calories, protein 22 g, carbohydrates 80 g, fat 15 g, fibre 5 g, sugar 6 g, salt 0.82 g