Roasted asparagus, pancetta & cherry tomato pasta

• penne↗400g g
• bunch asparagus↗500g g

  each spear trimmed and cut into 3 pieces

• olive oil↗2 tbsp tbsp
• pancetta↗6slices

  snipped into pieces

• cherry tomatoes↗200g g

  halved

• good handful basil leaves
• grated parmesan

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200 °C/fan 180 °C/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. 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.