- 400 g tomato pasta from the day before
- 200 g Gorgonzola Pdo
- 6 eggs
- 10 red and yellow cherry tomatoes
- 200 g green peas
- Basil
- 1 spring onion
- Evo Oil
- Salt
- Pepper
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DIFFICULTY
Ingredients
Preparation
- Clean the vegetables and cut the spring onion and cherry tomatoes in half. Set aside.
- In a bowl, break the eggs and beat them with salt and pepper.
- In a skillet, sauté the onion with a drizzle of Evo oil and onion, and then add tomatoes. Also, add the green peas and then season with salt, pepper, and basil. Set aside.
- Add the pasta and sauté it. Add Gorgonzola Pdo and let it melt.
- Transfer the pasta to a previously oiled baking dish, pour the beaten eggs, and bake in a preheated oven at 180° for 30 minutes.
- Let cool, garnish with the spring onion and fresh basil.
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