Ham, asparagus and dill pasta

Ingredients

200 g	Asparagus, trimmed and thinly sliced using a vegetable peeler (Main)
400 g	Linguine pasta (Main)
2 Tbsp	Olive oil
250 g	Ham, leg, finely chopped (Main)
2 cloves	Garlic, thinly sliced
¼ cup	Capers, salted, rinsed
50 g	Baby rocket
½ cup	Dill

Chilli & Lemon Dressing

⅓ cup	Olive oil
¼ cup	Lemon juice
1 tsp	Dried chilli flakes
1	Salt & freshly ground pepper, to season

Directions

1. To make the chilli and lemon dressing, place the chilli, lemon juice, oil, salt and pepper in a bowl and mix to combine. Set aside.
2. Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the asparagus and cook for a further 1 minute or until the pasta is al dente. Drain and set aside.
3. Heat the oil in a large, non-stick frying pan over medium heat. Add the ham and cook for 3 minutes or until light golden. Add the garlic and capers and cook for a further 1 minute. Remove from the heat.
4. Add the pasta, asparagus and rocket to the pan, pour over the chilli and lemon dressing and toss to coat. Top with dill to serve.