- 2 eggs
- 200 grams bow tie pasta (bicolor)
- 1 cod fillet (cooked and shredded)
- olive oil (to taste)
- 1 onion (large)
- 2 leeks
- 100 grams fresh mushrooms
- salt (to taste)
- 1/2 red bell pepper
- Place the eggs in a saucepan filled with water and bring to a boil. Once water boils, cook the eggs for 11 minutes. Drain, cool, peel and chop.
- In another large saucepan or pot, cook the pasta to al dente in salted boiling water.
- When the pasta is done, drain and rinse under cold water.