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Art Exhibition Aug 18th & 19th (local artists) - would be exhibitors please contact Betty Banks on 01237 451132 for entry forms

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A big hurrah for Buckland Brewer Young Farmers - quite under appreciated, these guys raise quite a bit of cash for worthy causes, and in addition, here they are putting their backs into helping to make better sense of parking arrangements down at the hall.

  YF3       YF5      YF1

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THIS WEEK'S RECIPE - no 51

Creamy courgette & bacon pasta
Prep: 10 mins Cook: 20 mins
Easy - Serves 4
A quick and creamy carbonara-style tagliatelle that showcases delicious courgettes contrasted with cream and pancetta
Ingredients
1 tsp olive oil
150g diced pancetta
or smoked bacon lardons
4 courgettes , coarsely grated
1 garlic clove, crushed
A handful freshly grated parmesan
1 small tub (200g) low-fat crème fraîche
300g tagliatelle

1. Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.
2. Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.

 

Recipe of the Week

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