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Cook penne in salted water until al dente, drain and
leave to drain. Blanch 200 g peas for a few minutes, rinse and drain.
Peel the shallot and cut into very fine rings, cut the basil leaves into
fine strips. Mix 3 tbsp. olive oil with vinegar, honey, shallot, basil,
salt and pepper and mix with 200 g peas. Marinade until ready to serve.
Remove seeds from peppers and cut into thin slices, crumble feta cheese
coarsely. Whisk the eggs in a bowl with the cream, salt and pepper. Heat
the remaining oil in a large frying pan, fry the peppers and the
remaining peas for a few minutes. Reduce heat and mix in the penne. Pour
in the egg mixture, add the feta cheese and let the eggs set over a low
heat. Serve with the pea salad. |
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