Pink and Green Farfalle

In this modern recipe, pink prawns and green courgettes combine prettily with cream and pasta bows to make a substantial main course. Serve with crusty Italian rolls or chunks of warm cibatta bread.

• 50g butter
• 2-3 spring onions, very thinkly sliced on the diagonal
• 350g courgettes, thinly sliced on the diagonal
• 60ml dry white wine
• 300g dreied farfalle
• 75ml crème fraîche
• 225g cups peeled cooked prawns, thawed and thoroughly dried if frozen
• 15ml finely chopped fresh marjoram or flat leaf parsley
• slat & pepper to taste

Melt the butter in a large saucepan add teh spring onions and cook over a low heat, stirring frequently, for about 5 minutes until softened. Add the courgettes, with salt and pepper to taste, and stir-fry for 5 minutes. Pour over the wine and let it bubble, then cover and simmer for 10 minutes.

Cook the pasta in a saucepan of salted boiling water according to packet instructions. Meanwhile, add the crème fraîche to the courgette mixture and simmer for about 10 minutes until well reduced.

Add the prawns to the courgette mixture, heat through gently and taste for seasoning. Drain the pasta and tip it into a warmed bowl. Add the sauce and chopped herbs and toss well. Serve immediately and enjoy.