Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 300grams dried penne
- 250grams fresh asparagus tips
- 15grams butter
- 100grams sun-dried tomatoes in olive oil, drained and thinly sliced (save 3 tablespoons of the oil)
- 200grams pastrami, chopped
- 2teaspoons lemon juice
- 1 pinch salt
- 1teaspoons pepper
- 1tablespoons Parmesan cheese shavings, to serve
Nutrition per serving
1800kJ / 432Cal
1800 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
31.5grams
Fat
8.0grams
Carbs
51.8grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook the pasta in plenty of salted boiling water for about 10 minutes until just tender. Drain and return to the pan.
Step 2 of 5
Meanwhile, scatter the asparagus in a shallow roasting tin. Dot with the butter and season lightly. Place on the upper rack of the halogen oven.
Step 3 of 5
Set the temperature to 250°C and cook the asparagus for about 5 minutes until just tender. The time will depend on the thickness of the spears.
Step 4 of 5
Put the asparagus, sun-dried tomatoes, the 3 tablespoons olive oil and pastrami in the pan with the pasta. Sprinkle over the lemon juice and season with salt and pepper. Mix well and turn into a shallow ovenproof dish. Place on the lower rack of the halogen oven.
Step 5 of 5
Set the temperature to 200°C and cook for 5 minutes to heat through. Serve scattered with Parmesan shavings.
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