1 bunch asparagus, trimmed and cut into 1cm pieces
1 cup broad beans
375g farfalle (bow ties)
2 tablespoons olive oil
400g Quail Breast Fillets
2 cloves garlic, chopped
pinch chilli flakes (optional)
5 slices proscuitto, chopped
1 cup frozen peas
1/2 cup chopped chervil or basil
olive oil to drizzle
grated parmesan cheese to serve
Method
Bring a large pot of water to the boil and add asparagus, peas and broad beans, cook for 3 minutes and drain. Peel broad beans and set aside with asparagus and peas. Meanwhile cook pasta according to packet directions
Heat oil in a large pan over medium high heat and cook quail for 3 minutes each side or cook to your liking, remove and set aside
Add garlic and chilli to the same pan and heat gently until fragrant
Add proscuitto and cook until crisp. Stir in reserved quail, asparagus, broad beans and peas
Toss through hot pasta, herbs and a good splash of olive oil to coat the pasta. Divide amongst four large pasta bowls and top with freshly grated parmesan
