Fresh Spaghetti With Broad Bean And Mint Sauce, Bacon, Peas And Pine Nuts

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 large free-range organic eggs

400 g Tipo 00 pasta flour

6-8 large basil leaves

100 g soft goats’ cheese

3 heaped tablespoons light sour cream

1/2 cup broad beans, cooked and peeled

Juice 1 lemon

2 tablespoons light olive oil

Leaves from 2 sprigs mint

4-5 large fresh basil leaves

1 long green chilli

Sea salt and freshly ground black pepper

Olive oil for cooking

6 rashers long streaky bacon, excess fat removed, cut into tiny cubes

1/2 cup pine nuts, lightly toasted

1 cup frozen peas

Pinch caster sugar

10 large mint leaves slices very finely

Extra goats cheese for serving

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