Italian Flower Sprouts® with Spinach and Ricotta Tortelloni with Smoky Bacon Butter

Just 100g of Flower Sprouts® contain double the amount of vitamin B6 the vitamin that helps us use and store energy from the food we eat and twice the amount of vitamin C than standard Brussels sprouts.


  • 200g Flower Sprouts
  • 400g Spinach and Ricotta Tortelloni
  • 100g Diced smoked bacon or pancetta
  • 1 Garlic clove crushed
  • 1 tbsp Olive oil
  • 25g Butter
  • Lemon for juicing
  • Parmesan cheese


  1. Bring a pan of lightly salted water to the boil. Heat the olive oil in a frying pan and add the bacon pieces. Fry gently until the bacon starts to crisp.
  2. Blanch the Flower Sprouts® for 3-4 minutes. Remove from the water with a spoon and keep warm.
  3. Add the pasta to the water and simmer for 2-3 minutes before draining. 
  4. Add the garlic and the butter to the bacon and fry until the butter begins to brown. Add the Flower Sprouts® and the pasta and coat well with the garlicky smoky bacon butter. Squeeze some lemon juice over and finish with shaved or grated Parmesan cheese.


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