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Creamy Ham Hock Penne

Creamy Ham Hock Penne

with Mangetout

Family
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These warming and hearty Ham Hock Penne with Mange Tout are bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:GlutenMilkMustardEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

125 grams

Ham Hock

1 unit(s)

Onion

200 grams

Wheat Penne Pasta

(ContainsGluten)

125 pack(s)

Creme Fraiche

(ContainsMilk)

1 pot(s)

Wholegrain Mustard

(ContainsMustard)

1 pack(s)

Mangetout

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3586 kJ
Energy (kcal)857 kcal
Fat40.0 g
of which saturates19.0 g
Carbohydrate91 g
of which sugars15.0 g
Protein44 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with a pinch of salt for the wheat pasta. Halve, peel and thinly slice the onion. Halve the mangetout widthways. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Zest the lemon and cut in half.

2

When boiling, pop the wheat pasta into the pan of water and cook for 10 mins. Once cooked, drain in a colander and return to the saucepan, off the heat. Drizzle over a little oil and stir through (to stop it from sticking together!), then cover with a lid to keep warm.

3

In the meantime, heat a glug of oil in a large frying pan over medium heat. Once hot, add the onion and cook until soft and starting to colour, stirring occasionally, 5-8 mins. Once softened, stir in the mangetout, garlic and ham hock. Cook for 1 minute more.

4

While the onion is cooking, mix the crème fraîche, Italian style grated hard cheese, mustard and lemon zest together in a small bowl.

5

Next, stir the crème fraîche mix into the frying pan. Add the water (see ingredients for amount) and stir well to combine. Cook until thickened and reduced, then remove from the heat, 2-3 mins. Stir through the chopped parsley and season to taste with a pinch of salt, a good grind of pepper and a squeeze of lemon juice.

6

As soon as you are happy with the flavour of the sauce, add the wheat pasta to the frying pan and gently toss to coat. Carefully reheat the wheat pasta if necessary and add a splash of water if the sauce is a little thick. Taste and add more salt, pepper and lemon juice if you feel it needs it. Divide between your bowls and dig in. Enjoy!