Roasted Asparagus, Prosciutto & Cherry Tomato Pasta - cooking recipe

Ingredients

14 ounces penne
1 lb asparagus, each spear trimmed and cut into 3 pieces
2 tablespoons olive oil
6 slices prosciutto, snipped into pieces
7 ounces cherry tomatoes, halved
16 basil leaves
parmesan cheese, to serve

Preparation

Heat oven to 400\u00b0F Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and prosciutto. Roast for 10 mins until the prosciutto starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
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.