A dish not to be eaten when wearing white! This deliciously fresh Beetroot and Ribblesdale Goats Cheese Pasta recipe from the team at Harrogate based farm shop Fodder, uses a host of locally sourced ingredients to create a dish with the ultimate earthy crunch! For more recipe inspiration visit: www.fodder.co.uk
# 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.