Linguine with ham hock, dill & fresh peas

Name: Linguine with ham hock, dill & fresh peas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 150 g fresh essential Linguine; 80 g pack fresh peas; ½ bunch salad onions, trimmed and quartered lengthways; 1 medium courgette, coarsely grated or spiralised; 1 clove garlic, finely chopped; 180 g pack Cooks' Ingredients Pulled Ham Hock; 50 g Gordons Mustard & Dill Sauce; 2 tbsp chopped dill (about ½ x 20g pack)

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

0 out of 5 stars(0) Rate this recipe

Low in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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)

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