Linguine with Ham & Green Sauce

• Super-fast hearty lunch or supper!
• Comforting, simple flavours.
• Feeds 2-3 people generously.
• Leftovers can be re-heated next day.

Linguine, Wholewheat Organic 500g (La Bio Idea)

130g-150g Linguine Wholewheat Pasta

Dark Green Lentils in Water, Organic 400g (Biona)

235g Puy or Green Lentils

Asparagus Cream, Organic 120g (Biona)

180g Asparagus Puree

Roasted Pistachios With No Salt, 500g (Sussex Wholefoods)

4-5 Tbsp Roasted Pistachios, roughly crushed.

Italian Extra Virgin Olive Oil, Organic 500ml (Biona)

4-5 Tbsp Olive Oil

Other Ingredients

• 2 Banana Shallots, sliced into half rings.
• 1 large clove of garlic, roughly sliced.
• 250g Smoked Gammon Loin Steaks (two steaks).
• Large handful of flat leaved parsley.
• 30-50ml water + boiling water for the pasta

Method

1. Cut the Gammon Steaks into small 0.5cm or 1cm cubes. Add these into a deep frying pan with the olive oil and the sliced banana shallots. Fry off for a minutes so the gammon starts to colour.
2. Put the linguine into a saucepan of boiling water and simmer for around 7-10 minutes or until the pasta is just done. Stir with a fork a few times to avoid clumping.
3. Add the roughly chopped garlic to the frying pan along with the lentils and pistachios. Allow to bubble.
4. Check the linguine and if ready drain and rinse under cold tap. Set to one side.
5. Gently add the asparagus puree to the gammon mix and some water. Simmer for 5 minutes then sprinkle a handful of chopped flat leaved parsley and serve.
6. Garnish with extra parsley if you like. We served the sauce over the top of the linguine in a large serving bowl or you can bring the pasta and sauce separately to the table if you wish!
7. Store any leftovers in an airtight container and re-heat thoroughly. Alternatively this makes a yummy chilled lunchtime pasta salad.