Tagliatelle with Pigs’ Feet | RICARDO

Ingredients

• 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