Name: Ricotta, ham hock and pea pasta
Total time: 1200 s
Yield: 4
Ingredients: 350 gram rigatoni; 320 gram frozen garden peas; 1 onion; 1 clove garlic; 1 tablespoon extra virgin olive oil; 100 gram pulled ham hock; 80 gram baby spinach; 250 gram ricotta; 1 lemon; 1 handful mint; 65 gram baby leaf greens

Step 1

Cook pasta (350 g) according to packing instructions. Add the peas (320 g) for the final few minutes. Reserve the pasta water for the sauce.

Step 2

Meanwhile, fry the onion (1) and garlic (1 clove) gently in extra virgin olive oil (15 mL) over a medium heat for around 5 minutes until soft. Stir in the ham hock (100 g) , the spinach (80 g) and a ladle of pasta water.

Step 3

Stir and cook for a few minutes to wilt the spinach.

Step 4

Add the drained pasta and peas, along with a ladle more pasta water and some black pepper, and give it a quick toss together.

Step 5

Stir in the ricotta (250 g) and lemon zest (1) , adding more pasta water to loosen the sauce if desired.

Step 6

Squeeze over some lemon juice and scatter some chopped mint (1 handful) , and serve with salad leaves (65 g) .

Ricotta, ham hock and pea pasta

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