A fast yet flavourful no fuss supper – source Gousto
100g ham hock
1 tbsp dijon mustard
1 tbsp dried oregano
200g creme fraiche
200g conchiglie pasta
1.Coarsley grate the cheese.
2. Cut the leeks in half lengthways, discard the root and tough green tops, slice into 2cm pieces and wash.
3.Peel the shallots and slice into thin half moons.
4. Cook the pasta until cooked with a slight bite (about 10 minutes). Reserve half a cup of the cooking water for later. Drain and rinse the pasta and set aside.
5.Add 1-2 tbsp butter to a large pan on a medium heat. Once the butter is foaming, add the oregano and stir for 1 minute or until fragrant. Add the shallots and leeks, 3 tbsp of pasta water and cook for 2-3 minutes or until tender and coloured.
6. Combine the creme fraiche, mustard and 2/3 of the grated cheese in a small bowl. Add the creme fraiche and mustard mixture to the leek pan, reduce the heat to low and stir to combine. Add 1/2 to 3/4 of the reserved pasta water to make a creamy sauce that coats the pasta without it looking dry.
7. Stir in the ham hock and season to taste with salt and pepper. Add the drained pasta and stir to coat. Scatter over the remaining cheese and serve.