Pasta With Pea Pesto, Crunchy Bacon And Goat Cheese

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Juls' Kitchen

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Ingredients

350 g of fresh shelled peas – in not in season, frozen are perfect as well

about 20 mint leaves

about 20 basil leaves

1 cup (125 ml) of extra virgin olive oil

1 pinch of salt

320 g of pasta (I used farfalle, butterflies, they are so nice)

100 g sweet bacon, diced

100 g of fresh goat cheese, crumbled

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