Sous Vide Pork Neck Steak with Spring Linguine

Cook the pasta in plenty of hot, salted water.

Dip the peas and sugar snap peas in the pasta cooking water for 2 minutes using a sieve, then refresh them in ice water.

For the sauce, sauté a few sliced spring onions in 10 dag butter, add a little stock, season with salt, pepper, herbs, and lemon juice.