Costs: Cheap as chips
- 400g baby plum or cherry tomatoes, halved (a mix of colours looks great)
- 2 garlic cloves, cut into slivers or roughly chopped
- 2 tbsp balsamic vinegar
- low calorie cooking spray
- 4 back bacon rashers, visible fat removed, cut into strips
- 400g dried conchiglie or penne pasta
- 400g fresh broad beans, shelled (or use 125g frozen broad beans)
- 125g frozen peas
- salt and freshly ground black pepper
- small handful of finely chopped fresh parsley
- pea shoots, to garnish (optional)
- Preheat the oven to 200°C/Fan 180°C/Gas 6.
- Put the tomatoes in a bowl with the garlic and one tablespoon of balsamic vinegar and toss well. Spray a roasting tin with low calorie cooking spray, tip in the tomato mixture and roast for 10 minutes. Scatter the bacon over the tomatoes and bake for a further 10 minutes.
- Meanwhile, cook the pasta according to the packet instructions then drain and tip into a serving bowl.
- In another pan of lightly salted boiling water, cook the broad beans and peas for 2-3 minutes or until just tender (frozen broad beans will need 5 minutes). Drain, refresh under cold water and drain again. Slip off and discard the tough outer skins of the broad beans.
- Tip the roasted tomatoes, garlic and bacon into a sieve set over a bowl. Whisk the remaining balsamic vinegar into the drained roasting juices and season to taste. Toss the dressing through the pasta and set aside to cool.
- Toss the tomatoes, garlic, bacon, beans, peas and parsley through the pasta and scatter over the pea shoots, if using.
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