- 250g green pea pasta
- 100g crème fraîche
- 2 tsp wholegrain mustard
- 100g cooked ham hock
Bring a pan of salted water to the boil, add the pasta and boil for 6 mins.
Meanwhile, warm the crème fraîche, mustard and ham hock in a pan, bring to a simmer then, once the pasta is cooked, drain it and tip into the ham & mustard sauce. Toss together and season well before serving.