A little asparagus goes a long way in this plant-powered dish for 2 (carnivores feel free to add some diced pancetta!)
200g LOKA Protein Pasta
2 tbsp olive oil
250g Asparagus (roughly chopped)
6 slices Pancetta (diced) – if using
100g Cherry tomatoes (halved)
Good handful basil leaves
Grated parmesan (to taste)
Heat oven to 200C/fan 180C/gas. Boil pasta in salted water. Put asparagus into a roasting tin, then toss with olive oil (and pancetta if using).
Roast for 10 mins until the pancetta starts to crisp up, stir in cherry tomatoes then cook for 5 mins more.
Drain the pasta, then add to the roasting tin along with some torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.