Ham Hock Pea and Mint Papperdelle
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  • Prep time 30 '
  • Total time 50 '


  • 1 carrot, diced
  • 0.5 leek, diced
  • 0.5 onion, finely diced
  • 2 sprigs thyme
  • 1 hamhock (approximately 1kg including bones, 500g of meat)
  • 25 g butter
  • 1 shallot, diced
  • 2 cloves garlic, sliced
  • 150 g fresh peas, blanched
  • 200 ml chicken stock
  • 150 g Philadelphia Light
  • juice of 1 lemon
  • 400 g Papperdelle, fresh
  • 150 g fresh peas, blanched
  • 6-8 mint leaves, shredded
  • Grated parmesan, to serve


  • Make a stock out of the carrot, leek, onion and thyme. Add the ham hock into the stock and cook for 3-4 hours or until the meat starts to fall from the bone. Remove from the stock and allow to cool. Once cooled, flake the meat and store chilled until needed.
  • Make the pea puree by adding the butter to a pan with the shallot, and garlic. Sweat for a few minutes. Add the frozen peas and chicken stock. Bring to the boil, season and blitz until smooth. Then stir in the Philadelphia Light and the juice of one lemon.
  • Cook the papperdelle pasta in boiling salted water as per instructions. Heat up the pea puree and add in the blanched fresh peas and the flaked ham hock meat.
  • Put the pasta into the puree with a little of the cooking water and coat well. Fold in the mint. Serve with grated Parmesan.


Nutritional Information

Typical values Per recipe
Energy 12408.0 kj
Energy 2963.0 kcal
Fat 121.6 g
Carb 276.8 g
Protein 207.2 g