Serrano Ham and Butternut Squash Linguine

In the meantime, pop a large saucepan of water on to boil for the pasta. Half and peel the onion. Cut each half into 4 wedges. Chop the tenderstem broccoli in half widthways. Peel and grate the garlic (or use a garlic press). Finely chop the walnuts. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Roughly tear the serrano ham slices into large pieces.

Once boiling, add the linguine to the water along with a pinch of salt. Cook for 12mins, then drain in a colander reserving some pasta water to use for the sauce (see ingredients for amount) and return linguine to the pan with a drizzle of oil (this will stop it from sticking together!). Set to one side.

While your pasta cooks, heat a drizzle of oil in a large frying pan over a medium high heat. Once hot, add the onion into the pan. Fry until beginning to soften, stirring occasionally, 3 mins, then add the serrano ham slices in a single layer. Cook until the ham is golden and crisp, 5 more minutes, then remove from the pan onto kitchen paper. Add the broccoli and a small splash of water. Stir-fry until the broccoli is just tender, 4 mins, then mix in the garlic and cook for 30 seconds.

Pour the reserved pasta water and stock powder into the pan with the broccoli. Bring to the boil, then remove from the heat. Stir in the chopped walnuts, tarragon and hard Italian cheese, along with the Serrano ham. Mix to melt the cheese.