Linguine with ham hock, dill & fresh peas
Prep
10 mins
Cook
5 mins
Servings
2
Difficulty
Easy
This is honestly one of my favorite quick weeknight dinners because it comes together in just fifteen minutes. The pulled ham hock does all the heavy lifting flavor wise, so you barely have to think about it. I love pairing it with fresh peas, which are packed with fiber and protein to keep you satisfied. The dill and mustard sauce brings everything together beautifully, while the courgette adds a lovely freshness. It's the kind of meal that tastes like you've fussed over it for hours, but really you're sitting down to eat before you know it.
Ella x
Ingredients
- 150 gramsessential linguine
- 80 gramsfresh peas
- ½salad onion(bunch salad onions, trimmed and quartered lengthways)
- 1courgette(coarsely grated or spiralised)
- 1garlic(finely chopped)
- 180 gramspulled ham hock
- 50 gramsgordons mustard & dill sauce
- 2 tbspdill(chopped dill (about ½ x 20g pack))
Detail level
Instructions
- 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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