Spaghetti with chestnut sauce and bean stew from Dijon recipe

	Spaghetti with chestnut sauce		Bean stew from Dijon
	500 GRAM SPAGHETTI, fresh or ready made 200 GRAM CHESTNUTS, peeled 200 GRAM MUSHROOMS, sliced CRÈME FRAÎCHE 100 GRAM BACON, cubed		300 GRAM WHITE BEANS, cooked 300 GRAM BROAD BEANS, cooked 2 ONIONS, sliced 2 SWEET PEPPERS, cut 2 CLOVES GARLIC, chopped 2 TBSP MUSTARD 1 CUP WHITE WINE 100 GRAM CHEESE, grated
Cook the chestnuts 20 minutes and chop them finely. Cook the spaghetti al dente. In the meantime, stir fry the bacon 5 minutes on high heat. Add the mushrooms and stir fry until they have completely shrunk. Add the chestnuts and the crèe fraîche and heat for 2 minutes. Serve the spaghetti with the cheese.		Stir fry the onions, garlic and sweet pepper for 5 minutes. Add the wine and pepper and salt to taste and simmer for 5 minutes. Add all beans and the mustard and put this mixture in a greased oven dish. Sprinkle the cheese on top. Bake the dish half an hour at 180 degrees Celsius.
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