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Ham Tortelloni in Creamy Garlic Sauce

with Tenderstem® Broccoli, Peas and Garlic Ciabatta
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
838 kcal
Protein
: 
32.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Egg
  • Milk
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Almonds
  • Hazelnuts
  • Celery
  • Fish
  • Mustard
  • Nuts
  • Soya
  • Walnuts
  • Molluscs
  • Cashew nuts
  • Pistachio nuts
  • Barley
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

160 grams

Tenderstem® Broccoli

3 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

10 grams

Chicken Stock Paste

300 grams

Cured Ham Tortelloni

(Contains: Wheat, Cereals containing gluten, Egg, Milk May contain traces of: Cereals containing gluten, Almonds, Hazelnuts, Celery, Fish, Mustard, Nuts, Soya, Walnuts, Molluscs, Cashew nuts, Pistachio nuts, Barley, Crustaceans)

75 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

1 pinch

Chilli Flakes

Not included in your delivery

75 milliliter(s)

Water for the Sauce

30 grams

Butter

Energy (kJ)3505 kJ
Energy (kcal)838 kcal
Fat39.3 g
of which saturates20.5 g
Carbohydrate90.8 g
of which sugars13.8 g
Dietary Fibre9.7 g
Protein32.1 g
Salt3.4 g
Potassium317.6 mg
Calcium38.4 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Garlic Press
•Knife
•Kettle
•Large Frying Pan
•Colander
•Large Saucepan

Instructions

1

a) Cut the Tenderstem® broccoli into thirds. 

b) Peel and grate the garlic (or use a garlic press).

c) Halve the ciabatta and lay onto a baking tray, cut-side up.

d) Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for later.

2

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the remaining garlic and fry for 30 secs. 

c) Stir 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.

d) Stir in the butter (see pantry for amount) until melted. Simmer until thickened, 2-3 mins.

3

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

c) Add the 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.

4

a) Preheat your grill to high. 

b) Grill the ciabatta until golden, 5-6 mins.

c) Once grilled cut the ciabatta halves diagonally. 

5

a) Once the sauce has thickened, stir in the creme fraiche and cook for 1-2 mins.

b) Add the cooked pasta, broccoli, peas and hard Italian style cheese to the pan.

c) Gently stir to melt the cheese and combine everything together.

6

a) Share your creamy garlic butter pasta between your serving plates. Sprinkle over the chilli flakes.

b) Serve with your garlic bread alongside.

Enjoy! 

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