3/4 lb (375 g) tagliatelle noodles

1 onion, finely chopped

1 clove garlic, finely chopped

1 tablespoon (15 ml) olive oil

1/4 cup (60 ml) white wine

1 tablespoon (15 ml) Dijon mustard

1 cup (250 ml) pork hock cooking liquid

1 cup (250 ml) frozen peas

2 cups (500 ml) shredded hock meat

2 tablespoons (30 ml) butter

1/3 cup (75 ml) chopped fresh basil

1/2 cup (125 ml) grated Parmesan cheese

Salt and pepper

In a pot of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.

In the same pot over medium heat, soften the onion and garlic in the oil, about 3 minutes. Deglaze with the wine, mustard and cooking juices. Bring to a boil.

Add the peas and continue cooking for 2 minutes. Add the pasta and meat and continue cooking until the pasta has absorbed most of the broth, about 4 minutes. Remove from the heat and add the butter, basil and cheese. Adjust the seasoning.

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