Roast Asparagus Pasta

Beautiful Roasted Asparagus

 Pasta with Fresh Roasted Asparagus,Peas and Pancetta.
(serves 4)

500g fresh asparagus
500g fresh peas podded
200g pancetta cut into small dice.
125ml olive oil
1 clove garlic (crushed)
500g short pasta ( I used penne)
zest and juice of half a lemon
parmesan cheese to serve
chopped parsley
salt and pepper

Snap the woody ends off the asparagus and cut the rest into short lengths.
Place on a roasting tray and sprinkle with olive oil. Season with salt and pepper.
Roast in a hot oven about gas 7 for about 15 minutes.
While the asparagus is roasting heat a tablespoon of olive oil in a pan and add the pancetta. Fry until the pancetta is golden and crisping up.
When the asparagus is tender remove from the oven and keep warm.
Bring a large pan of water to the boil and add the pasta. Cook for about 10 minutes adding the podded peas for the last minute of cooking time.
Drain the pasta and peas and return to the pan. Add the pancetta and all the juices from the frying pan, the asparagus and the zest and juice from the lemon.
Toss everything around gently to mix. Sprinkle with shavings of parmesan and some chopped parsley to serve.

I made this one evening as it is still so warm and I wanted pasta but nothing too heavy. I had some fresh asparagus and was originally going to make just asparuagus and pancetta to go with the pasta. My neighbour who was going on holiday came round with some fresh peas which she had bought but was not going to use. So I decided to add them to the dish as well. They added a lovely sweetness and freshness to this dish. The lemon seems to lift the whole dish and makes all the flavours come to life. My daughter is still doing the photography and I think shes doing a good job!