Parma Ham Pasta in Creamy Bacon and Garlic Sauce
with Tenderstem® Broccoli and Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Parma Ham Pasta in Creamy Bacon and Garlic Sauce in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Tenderstem Broccoli
1 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)
75 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
100 milliliter(s)
Water for the Sauce
30 grams
Butter
Nutritional information
Utensils
Instructions
a) Cut the Tenderstem® broccoli into thirds.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the bacon. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Next, stir in the garlic and fry for 30 secs. Add in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.
e) Stir in the butter (see pantry for amount) until melted. Simmer until the sauce is thickened, 2-3 mins.
a) Meanwhile, boil a full kettle.
b) Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.
c) Add the filled pasta and broccoli. Cook until tender, 3-4 mins.
d) Once cooked, carefully drain in a colander. Drizzle with oil and stir through to stop it sticking together.
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta. Halve the ciabatta.
b) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
c) Once toasted, drizzle some olive oil over the ciabatta.
a) Once the sauce has thickened, stir in the creme fraiche and cook for 1-2 mins.
b) Add the cooked pasta, broccoli and hard Italian style cheese to the pan.
b) Gently stir to melt the cheese and combine everything together.
a) Share your creamy garlic butter pasta between your serving plates.
b) Serve with your toasted ciabatta alongside.
Enjoy!
