Roasted pepper, asparagus and bacon pasta

A quick week-night meal that packs the veggies in, this is a tasty dish that can be made in under 20 minutes. Sprinkle some fresh mozzarella or parmesan for extra indulgence.

• 400g tin of cherry tomatoes

• 2tbsp olive oil

• 1 yellow pepper

• 1 red pepper

• 100g asparagus chopped into 3cm lengths

• 150g smoked bacon lardons

• 4 garlic cloves thinly chopped

• 400g of pasta of your choice

• 1tsp paprika

• 1tsp oregano

• Salt and pepper to season

• 100g of parmesan or mozzarella

Cut the peppers into large segments, brush with a little olive oil and place on a griddle pan or under the grill until the skin is slightly charred. Leave to cool a little then cut into strips.

In a small pan with one clove of chopped garlic, fry off the bacon lardons until crispy.

In another pan, add in the remaining olive oil, herbs, spices and garlic and fry off for 2-3 minutes, then add in the tinned cherry tomatoes and seasoning and reduce this down.

In a final pan, boil your pasta so that all the three main components are cooking at the same time.

Just before the pasta is ready, add in the asparagus and cook in the tomato mixture for 3-5 minutes.

Take 2 tbs of pasta water and add in to the tomato mix, stir in the bacon lardons and then drain the pasta and serve the tomato sauce on top.

Grade some fresh mozzarella or parmesan on top to taste.

Gary Townsend is the owner of Elements www.elementsgla.com