Parmigiano and Parma Ham Pasta Puttanesca
with Tenderstem® Broccoli, Olives, Chilli Flakes and Rocket
Looking for a super quick and tasty midweek dinner option? Try cooking up our Parmigiano and Parma Ham Pasta Puttanesca in just 15 minutes for a delicious and speedy meal.
Tags:
Family Friendly
•New
Allergens:
Milk
•Egg
•Gluten
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.
Total15 minutes
Active 12 minutes
DifficultyEasy
Ingredients
serving amount
80 grams
Tenderstem® Broccoli
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains: Milk, Egg, Gluten May contain traces of: Senape, Soja)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
30 grams
Olives
1 pinch
Chilli Flakes
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
1
- Boil a full kettle.
- Cut the Tenderstem® broccoli into thirds.
- Pour the boiled water into a saucepan with 1/2 tsp salt. Bring back to the boil.
2
- 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.
3
- Next, add the chicken stock paste, sugar and water for the sauce (see pantry for both).
- Simmer, 1-2 mins.
- Reduce the heat. Stir through the butter (see pantry).
- Drain the ravioli and broccoli.
4
- Stir the ravioli, broccoli, olives and cheese into the sauce.
- Share between your bowls.
- Sprinkle over the chilli flakes.
- Serve with the rocket alongside. Drizzle over some oil to finish.
Enjoy!
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