This summer pasta celebrates one of our favourite flavour combinations – ham and pea. You'll cook up baby gammon until it's tender enough to pull apart. You'll then fold the shredded ham through a creamy mustard and lemon sauce. Finished with fresh peas, pea shoots and black pepper. Peafect!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||7.1 g|
|Protein||11.7 g||48.1 g|
|Salt||0.96 g||3.92 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Add the baby gammon joint to a pot of plenty of boiled water and bring to the boil over a high heat
Continue to boil the baby gammon for 30 min or until it's cooked through
Use the next 15 min to clear up, set the table, have a cup of tea or simply chill!
Once the baby gammon has been cooking for 15 min, re-boil a kettle
Add the conchiglie to a large pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the conchiglie for 6 min
Meanwhile, peel and finely chop (or grate) the garlic
Roughly chop most of the pea shoots, saving the rest for garnish
Grate the cheddar cheese
Once the conchiglie has been cooking for 6 min, add the garden peas and cook for a further 3 min or until they're cooked with a slight bite
Once done, drain the conchigle and peas, reserving a cup of the starchy pasta water and keep the pot for the next step
Once the baby gammon is done, transfer it to a board and shred it, using two forks – this technique is known as 'pulling'
Tip: if you don't want to pull the gammon, simply cut it up into bite-size pieces!
Return the pot (or a large enough pot to fit all of the ingredients in!) to a medium heat with a very generous drizzle of olive oil
Once hot, add the chopped garlic and cook for 1 min
Add the conchiglie, peas, shredded ham with a generous splash of starchy pasta water
Stir the Dijon mustard, clotted cream, grated cheese and a squeeze of lemon into the pot
Add the chopped pea shoots and a grind of black pepper and stir until the pea shoots are wilted
Cut the remaining lemon into wedges
Serve the ham, lemon & pea shoot pasta in bowls
Garnish with the remaining pea shoots, a drizzle of olive oil, a grind of black pepper and a lemon wedge