Parma Ham Pasta in Creamy Garlic Sauce

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

b) Once hot, add the 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.

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 pasta and broccoli. Cook until tender, 3-4 mins.

d) Once cooked, drain in a colander and return to the pan. Drizzle with oil and stir through to stop it sticking together.

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

b) Halve the ciabatta.

c) Toast the ciabatta halves in your toaster until golden.

d) Once toasted, drizzle some olive oil.

a) Once the sauce has thickened, add the cooked pasta, broccoli and hard Italian style cheese to the pan.

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