This is an economical and vibrant dish. Peas and ham are a classic, due for a revival. Try this dish, finished with Philadelphia Light to give it an extra bit of creaminess that will livens the taste; a perfect summer special. INGREDIENTS Preparation time: 30 minutes Cook time: 20 minutes plus 3 hours for the cooking of the ham hock Serves 4 as main course 1 carrot, diced ½ leek, diced ½ onion, finely diced 2 sprigs thyme 1 ham hock (approximately 1kg including bones, 500g of meat) 25g butter 1 shallot, diced 2 cloves garlic, sliced 150g frozen peas 200mls chicken stock 150g Philadelphia Light juice of 1 lemon 400g papperdelle, fresh 150g fresh peas, blanched 6-8 mint leaves, shredded grated Parmesan, to serve
INSTRUCTIONS 1. Make a stock out of the carrot, leek, onion and thyme. Add the ham hock into the stock and cook for 3-4 hours or until the meat starts to fall from the bone. Remove from the stock and allow to cool. Once cooled, flake the meat and store chilled until needed. 2. Make the pea puree by adding the butter to a pan with the shallot, and garlic. Sweat for a few minutes. Add the frozen peas and chicken stock. Bring to the boil, season and blitz until smooth. Then stir in the Philadelphia Light and the juice of one lemon. 3. Cook the papperdelle pasta in boiling salted water as per instructions. Heat up the pea puree and add in the blanched fresh peas and the flaked ham hock meat. 4. Put the pasta into the puree with a little of the cooking water and coat well. Fold in the mint. Serve with grated Parmesan. Nutritional information per serving: Energy 3102kJ/739.1kcal, Protein 51.8g, Carbohydrate 69.2g, Fat 30.4g, Equiv as Salt 4.5g Recipe from Philadelphia