GAMMON, MUSHROOM & PESTO PASTA   (serves 3)

Ingredients :

550g gammon steaks

sufficient stock to cover

2 bay leaves

freshly ground black pepper

300g Trofie pasta

1-2 tbsp rapeseed or olive oil

5-6 chestnut mushrooms, sliced

half a jar of griddled peppers, sliced

300g red pepper & ricotta pesto

a handful of green olives, rinsed and halved (optional).

Method :

1.  Pour the stock into your slow cooker and switch to full.  Add the bay leaves and a good pinch of pepper, then lay the gammon steaks in.  Close the lid and leave to cook for 5 hours.  At the end of the cooking time, remove from the slow cooker and flake, taking care to remove all the fat.

2.  Fill a large pan with water and add a small pinch of salt.  Bring to a boil and add the pasta - cook according to packet instructions.  When cooked, drain - but retain some of the cooking water.

3.  Heat the oil in a frying pan and lightly fry the mushrooms until just softened.  Add the flaked gammon, sliced peppers and pesto.  Stir to combine - if the mixture is a bit stiff, add a ladleful of the pasta water to let it down until it becomes saucy.  Keep the mixture on a low temperature until the pasta is ready.

4.  When the pasta has been drained, return it to the saucepan and add the contents of the frying pan and the olives if you're using them.  Toss to combine and add a little more pesto if required, or a little more of the hot pasta water, depending on your preference.

5.  Serve into hot bowls and add some grated cheddar cheese or parmesan (to your preference).  Tuck in!

From http://jennyeatwellsrhubarbginger.blogspot.co.uk