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Linguine with ham hock, dill & fresh peas
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150g fresh essential Linguine
80g pack fresh peas
½ bunch salad onions, trimmed and quartered lengthways
1 medium courgette, coarsely grated or spiralised
1 clove garlic, finely chopped
½ x 180g pack Cooks’ Ingredients Pulled Ham Hock
50g Gordons Mustard & Dill Sauce
2 tbsp chopped dill (about ½ x 20g pack)
1. Bring a large saucepan of lightly salted water to the boil. Add the pasta and peas and cook for 3 minutes. Add the salad onions and courgette and cook for a further 1 minute. Drain in a colander and return to the pan.
2. Immediately stir in the garlic, ham hock, mustard and dill sauce, chopped dill and a little freshly ground black pepper. Mix thoroughly over a gentle heat for 30 seconds before serving.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in July 2019.