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Roasted asparagus, pancetta & cherry tomato pasta
- 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
Directions:View on BBC Good Food
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