This creamy pasta is an excellent way to turn gammon into an easy midweek meal. The mustard, garlic and warm spices in Gammon Rub season both the meat and the sauce, so it tastes properly rounded without a long ingredient list.

Garden peas keep the dish bright, while rigatoni catches little pockets of sauce in every tube.

🧾 Ingredients

• 300g rigatoni or penne
• 350g gammon steak, cut into cubes
• 1½ tbsp Gammon Rub
• 1 tbsp olive oil
• 1 leek, finely sliced
• 150g frozen garden peas
• 150ml single cream
• 1 tsp Dijon mustard
• 50g mature Cheddar, finely grated
• ½ lemon

🍴 Instructions

1. Cook the pasta for 1 minute less than the packet instructions. Add the peas for the final 2 minutes. Reserve a mugful of cooking water, then drain.
2. Pat the gammon dry and toss with the Gammon Rub.
3. Heat the oil in a wide frying pan. Cook the gammon for 5–6 minutes until browned, then transfer to a plate.
4. Cook the leek in the same pan for 5 minutes until soft.
5. Lower the heat. Add the cream, mustard and Cheddar, stirring until smooth.
6. Return the gammon, pasta and peas. Toss together, adding pasta water until the sauce coats everything lightly. Finish with a squeeze of lemon.

⏱️ Timings

• Prep: 10 minutes
• Cook: 20 minutes
• Serves: 4

🥗 Serving Suggestions

Serve with a crisp green salad or steamed broccoli. Leftovers reheat well with a splash of milk.

💛 Why This Recipe Works

Cooking the meat separately gives it golden edges, while reserved pasta water loosens the sauce without making it heavy.

🛒 Get the Blend

Make this recipe with our Gammon Rub.

🔥 More Gammon Rub Recipes

• Honey-Mustard Gammon Rub Roast with Orange
• Gammon Rub Steaks with Fresh Pineapple Salsa
• Gammon Rub, Leek & Potato Traybake
• Crispy Gammon Rub Breakfast Hash
• Gammon Rub, Cheddar & Spring Onion Quiche

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