Ham and leek pasta
- March 2008
- Serves 4 people
- 25 minutes
This pasta recipe is made like risotto – the pasta absorbs the flavours of the stock, ham and leeks to add a savoury depth. It’s easy and costs just over £4 to make!
- 19g (7.2g saturated)
- 71.1g (4g sugar)
- 300g gammon steak, trimmed of fat and cubed
- 1 tbsp olive oil
- 30g butter
- 3 medium leeks, washed and sliced
- 2 garlic cloves, crushed
- 2 tsp shredded fresh sage
- 350g dried macaroni or other small pasta shapes
- 1.2 litres chicken or vegetable stock, hot
- In a large frying pan, sauté the gammon in the oil and butter until golden. Reduce the heat slightly and add the leeks. Cook, stirring, for 2 minutes, then add the garlic and sage, and cook for 1 minute.
- Add the pasta and keep stirring around for 1-2 minutes, then pour in enough stock to just cover the pasta. Cover and simmer gently for 8-10 minutes, stirring and adding more stock as the pasta absorbs it, until it’s al dente. Season and serve.
Vegetarians, replace the gammon with 300g frozen Quorn pieces, thawed, and follow the recipe as normal.
You can freeze for up to 1 month. Thaw but only reheat the pasta for 5 minutes so it’s not overcooked.
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