Parmigiano and Parma Ham Pasta Arrabiata
with Tenderstem® Broccoli, Chilli Flakes and Rocket
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
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pinch
Chilli Flakes
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar
125 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with 0.5 tsp salt. Bring back to the boil.
- Boil the ravioli and broccoli, 3-4 mins.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the tomato puree, 1-2 mins.
- Next, add the chicken stock paste, sugar and water (see pantry for both).
- Simmer, 1-2 mins.
- Reduce the heat. Stir through the butter (see pantry).
- Drain the ravioli and broccoli.
- Gently stir the ravioli, broccoli, sun-dried tomato paste, hard Italian style cheese and chilli flakes (add less if you'd prefer things milder) into the sauce.
- Add a splash of water if you feel it needs it.
- Share between your bowls.
- Top with the rocket and drizzle over the balsamic glaze to finish.
Enjoy!
