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