Homemade Pasta with Red Pepper and Chilli Prawns

THIS dish is simplicity itself, if you need a quick meal then look no further. It uses only a few ingredients and can be put together in less than half an hour. To make the dish even easier, use shop bought pasta.

Our family has been farming the green hills of the Strathearn Valley, Perthshire, for over 130 years, the last 50 of them on Ferneyfold Farm, just 10 miles north of Gleneagles, between Perth and Crieff.

Everything we need to make the perfect bottle of Summer Harvest is found on Ferneyfold’s 400 acres.

We grow all of our own crops, we press all of our oil and we watch every finished bottle leave by the same farm road we use to reach the barns and the fields.

Every bottle of Summer Harvest contains a little bit of Perthshire and a great deal of Ferneyfold love and attention.

Summer Harvest is a member of The Scottish Cold Pressed Rapeseed Oil Group which promotes a number of rapeseed oil producers from across Scotland.

Together they are spreading the message as to why rapeseed oil should be in every kitchen across the UK.

For more information visit www.scotrapeseedoil.co.uk or www.summerharvestoils.co.uk

INGREDIENTS : Servs 2

1 egg, beaten

½ tsp salt

140g plain flour

2 tbsp water

400g prawns

1 small tub of creme fraiche

Summer Harvest Chilli & Red Pepper Dressing

Summer Harvest Cold Pressed Rapeseed Oil

Bunch of coriander (optional)

METHOD

1 To make the pasta combine the salt, flour and make a well for the beaten egg. Pour in the beaten egg and combine until it forms a stiff dough. If the dough is too stiff add a couple of tablespoons of water.

2 Next, knead the dough on a lightly floured surface for a couple of minutes before using a pasta machine or rolling pin to roll out to desired thickness. Use a knife or pasta machine to cut into thin strips.

3 To cook the pasta, bring a large pot of salted water to the boil and add the pasta to cook for 2 to 3 minutes.

Drain and drizzle over some Summer Harvest Rapeseed Oil to stop it from sticking.

4 Next, add a splash of the Summer Harvest Chilli & Red Pepper dressing to the pan and cook the prawns.

5 Then, in a bowl combine the creme fraiche with the Summer Harvest Chilli & Red Pepper Dressing to make your pasta sauce.

6 Once prawns are fully cooked, combine the prawns, pasta and the pasta sauce.

7 Serve with a sprinkle of coriander and enjoy!

In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk