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. Serve immediately with the salad of sliced tomatoes and shallots dressed with olive oil and seasoned with cracked black pepper and basil.
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.