Guinea Fowl Tagliatelle

Main courseServes 2

# Cut the guinea fowl breasts into strips and season. # Heat up a frying pan, and fry the breast meat in a little oil, add the broad beans, peas and asparagus spears and cook for a further 2 minutes, then add the white wine and reduce by half. # Finally, add the cream and goats cheese to make a light sauce. # Meanwhile, add a little oil and salt to a pan of water and bring to the boil. # Add the pasta and cook for 2 minutes, until al dente. # Drain well and add to the sauce. Combine gently, then spoon into deep bowls. # Garnish with garden herbs and some lightly-fried baby tomatoes. h4. For the pasta dough # Mix ingredients together thoroughly with a wooden spoon, knead with your hands use a little more flour, if required. # The dough should be smooth and elastic after around 10 minutes. # Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife. Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.


h4. For the tagliatelle * 2 breasts of corn-fed guinea fowl * 200g fresh pasta tagliatelle, made from basic pasta dough recipe as below * 75g Lowna Dairy goats' cheese * 4 asparagus spears * 50g garden peas * 50g broad beans * 100ml cream * 100ml dry white wine * a little oil * seasoning h4. For the salad * 4 heritage tomatoes * 50ml olive oil * 1 banana shallot, sliced * fresh basil, roughly chopped at the last minute * cracked black pepper h4. To garnish * garden herbs * baby tomatoes, lightly-fried h4. Basic pasta dough (makes 450g of dough) * 300g Italian pasta flour * 3 large fresh eggs * a generous pinch of salt