Waitrose and Partners
Linguine with ham hock, dill & fresh peas

Linguine with ham hock, dill & fresh peas

An easy summer pasta dish, with deliciously savoury ham hock and beautifully fresh peas and dill.

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Low in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 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)

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,973kJ/ 470kcals

Fat

17g

Saturated Fat

2.4g

Carbohydrates

50g

Sugars

6.7g

Fibre

8g

Protein

25g

Salt

1.2g

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