# Cut the guinea fowl breasts into strips and season.
# Heat up a frying pan, and fry the breast meat in a little oil, add the broad beans, peas and asparagus spears and cook for a further 2 minutes, then add the white wine and reduce by half.
# Finally, add the cream and goats cheese to make a light sauce.
# Meanwhile, add a little oil and salt to a pan of water and bring to the boil.
# Add the pasta and cook for 2 minutes, until al dente.
# Drain well and add to the sauce. Combine gently, then spoon into deep bowls.
# Garnish with garden herbs and some lightly-fried baby tomatoes.
h4. For the pasta dough
# Mix ingredients together thoroughly with a wooden spoon, knead with your hands use a little more flour, if required.
# The dough should be smooth and elastic after around 10 minutes.
# Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife.
Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.