INGREDIENTS

INSTRUCTIONS

GARNISH
Put the parsnips in a large saucepan, cover with 955ml water, bring to the
boil, reduce the heat and simmer for 15 minutes. Drain and set aside
reserving both the liquid and the parsnips.
Pour the ham hock stock into a saucepan bring to the boil and reduce by
half to 2 cups - about 15 minutes. Add the ham cock meat and parsnips, stir
until completely incorporated, then simmer for 4 minutes. At the same time
that you add the parsnips and ham to the stock, bring the reserved parsnip
water to a boil, add the pasta and cook until just tender - 4 minutes. Stir
it well so it doesn't stick to the bottom of the pan. Drain through a
colander into a large serving bowl. You can warm it this way. Pour out the
water in the warmed serving bowl and put the cooked pasta into the heated
bowl.
To serve pour the sauce into the pasta, toss and eat with reckless abandon.
Garnish with pepper and a whisper of cheese. (Depends upon whether you are
hard or hearing or not... a whisper for me is 1 level tablespoon. A whisper
will increase your fat by 1.5g per serving. If you leave it out the calorie
from fat are reduced to 12 percent.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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