It’s been just over a year since we launched Made by Farmdrop, and what a year it’s been! We’ve been so thrilled with the response from everyone who’s tried us, and for those of you who haven’t, what are you waiting for?
What started out as us trying to tackle the issue of unhealthy ready meals and convenience food, packaged in unrecyclable black plastic, has turned into a range of over 50 products. From breakfast bowls to our own sourdough croutons (using bread that would otherwise go to waste), we’ve gone from strength to strength. But we’re not done there, we’re incredibly pleased to announce our new line of recipe kits! Curated and designed by our in house recipe developer, Gemma, this new line of tasty dishes means your midweek meal cooking just got a whole lot more interesting. Not only are you getting an easy to follow, tasty recipe kit, but all the ingredients are from Farmdrop producers, so you know it’s going to be the highest quality. Enough shouting about it – let’s try a recipe!
One Pan Tuscan Tortelloni
This ones a particular favourite of ours. Bring some Italian sunshine to your table with this fresh, vibrant and incredibly simple pasta dish. Fresh tomatoes cook down into a rich sauce in minutes and pair perfectly with La Tua’s authentic London made tortelloni.
- 250g La Tua AubergineParmigiana tortelloni
- 250g baby plum tomatoes
- 1 large clove garlic
- 100g baby spinach
- 30g black olives
- 40g ricotta (milk)
- A sprig of basil
- 1 tbsp olive oil*
- pinch of salt, pepper
& chilli flakes*
- Cut the tomatoes in half lengthways and add to a deep lidded frying pan with 1 tbsp olive oil, the peeled and finely chopped garlic and a pinch each of salt, pepper and chilli flakes (or more if you like a bit of spice).
- Fry over a medium-high heat for a couple of minutes until the tomatoes are starting to collapse and release their juices – smush them a bit with the back of a spatula or large spoon to help them cook down into a sauce.
- Add the tortelloni, olives and 125ml boiling water, then put the lid on the pan and cook for 3 minutes. Halfway through turn the tortelloni and give the sauce a stir.
- Add the spinach, stir to combine and cook for another 2-3 minutes with the lid off until the spinach has wilted and the sauce has reduced a little.
- Divide into two bowls and dot with teaspoons of the ricotta and torn basil leaves.
A little tip from chef Gemma:
Cooking pasta in a sauce and a little water helps the pasta soak up all the flavours, and the starch released thickens the sauce and binds it together.