Citrus and Green Veg Penne
ready in 25 min.
Juice and zest the lemon. Set to one side.
Cook the penne in a large saucepan of salted, boiling water until 'al dente; ' 8-10 minutes.
Meanwhile, heat the olive oil in a large saucepan set over a medium heat until hot. Add the pancetta and fry for 4 minutes until golden.
Add the cherry tomatoes and asparagus, cooking for 4-5 minutes until softened.
Drain the penne when ready and add to the pancetta and vegetables. Toss well, adding the basil, parsley, lemon zest and juice at the same time.
Stir through the Parmesan and season to taste.
Spoon onto a platter before serving.