Ham, asparagus and dill pasta
|200 g||Asparagus, trimmed and thinly sliced using a vegetable peeler|
|400 g||Linguine pasta|
|2 Tbsp||Olive oil|
|250 g||Ham, leg, finely chopped|
|2 cloves||Garlic, thinly sliced|
|¼ cup||Capers, salted, rinsed|
|50 g||Baby rocket|
Chilli & Lemon Dressing
- 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.