Guinea Fowl & Asparagus Spaghetti
Source of Recipe
the web
List of Ingredients
2 large tomatoes
300g dried spaghetti
4 guinea fowl breasts, or chicken breasts (100g each)
300g asparagus, trimmed
200g fine green beans
4tbs olive oil, plus extra to serve
75g black olives, pitted and chopped
Sea salt and freshly ground black pepper
Fresh shavings of Parmesan cheese, to serve
Recipe
Cut across the top of each tomato, put into a bowl and cover with boiling water. Drain after 30 seconds, then skin and chop.
Bring large saucepan of water to the boil and add spaghetti. Stir, then put the guinea fowl breasts on top of spaghetti. Cover with lid and simmer for eight minutes, then add asparagus and beans.
Replace lid and cook for a further three minutes, until the spaghetti and guinea fowl are cooked. Drain, reserving the cooking liquid for a soup or sauce.
Transfer guinea fowl to a carving board and cover loosely with foil. Return spaghetti to saucepan over medium heat and add the oil, olives, tomatoes, salt and pepper.
Cook, stirring constantly, for two minutes, then transfer to warmed serving plates. Slice guinea fowl and arrange on top of spaghetti.
Top with Parmesan shavings, drizzle with olive oil, sprinkle with salt and pepper, then serve.
Serves 4.
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