Ham and leek pasta
- Published: 29 Feb 08
- Updated: 4 Mar 25
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!
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Serves 4 people
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25 minutes
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Ingredients
- 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
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Method
- 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.
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- Recipe from March 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 568kcals
- Fat
- 19g (7.2g saturated)
- Protein
- 36.7g
- Carbohydrates
- 71.1g (4g sugar)
- Salt
- 3.3g
delicious. tips
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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