Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the tortelloni.

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

Pop the tomatoes onto a baking tray. Drizzle with oil, sprinkle over half the garlic, season with salt and pepper, then toss to coat.

When the oven is hot, roast the tomatoes on the middle shelf until they’ve softened and started to burst, 12-15 mins. 

Meanwhile, when boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins.

Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle over the olive oil for the garlic bread (see pantry for amount).

Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.

Meanwhile, heat a large saucepan on medium heat (no oil).

Add the veg stock paste, creme fraiche, pesto and water for the sauce (see pantry for amount). Stir to combine and bring to the boil. 

Simmer until thickened, 2-3 mins. 

Meanwhile, in a medium bowl, add the balsamic vinegar, rocket and a drizzle of olive oil. Season with salt and pepper, then toss to combine.

Once the sauce has thickened, stir through half the hard Italian style cheese until melted.

Add the cooked tortelloni to the pan and gently toss to coat in the sauce, then remove from the heat.

Share the ultimate creamy pesto tortelloni between your serving bowls. Sprinkle over the remaining cheese.

Top with the roasted tomatoes and a handful of rocket. Finish with a sprinkle of the flaked almonds.

Cut the garlic bread diagonally into triangles and serve alongside with the remaining salad.