Ham, asparagus and dill pasta
for 4 people
NZ Herald
Ingredients
| 200 g | Asparagus, trimmed and thinly sliced using a vegetable peeler (Main) |
| 400 g | Linguine pasta (Main) |
| 2 Tbsp | Olive oil |
| 250 g | Ham, leg, finely chopped (Main) |
| 2 cloves | Garlic, thinly sliced |
| ¼ cup | Capers, salted, rinsed |
| 50 g | Baby rocket |
| ½ cup | Dill |
Chilli & Lemon Dressing
| ⅓ cup | Olive oil |
| ¼ cup | Lemon juice |
| 1 tsp | Dried chilli flakes |
| 1 | Salt & freshly ground pepper, to season |
Directions
- To make the chilli and lemon dressing, place the chilli, lemon juice, oil, salt and pepper in a bowl and mix to combine. Set aside.
- Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the asparagus and cook for a further 1 minute or until the pasta is al dente. Drain and set aside.
- Heat the oil in a large, non-stick frying pan over medium heat. Add the ham and cook for 3 minutes or until light golden. Add the garlic and capers and cook for a further 1 minute. Remove from the heat.
- Add the pasta, asparagus and rocket to the pan, pour over the chilli and lemon dressing and toss to coat. Top with dill to serve.