zoom Linguine with ham hock, dill & fresh peas

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    Linguine with ham hock, dill & fresh peas

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    Linguine with ham hock, dill & fresh peas

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 2


    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.

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