• 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


  1. 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.
  2. In another large saucepan or pot, cook the pasta to al dente in salted boiling water.
  3. When the pasta is done, drain and rinse under cold water.
  4. Add some olive oil to a large skillet and turn stove to medium heat.
  5. Add the chopped onion, sliced leeks and sliced mushrooms to the skillet. Season with salt and cook until golden.
  6. Add the sliced red bell pepper and the shredded cod.
  7. Mix well and check the seasoning.
  8. In a large bowl, mix the pasta, cod, vegetables and chopped boiled eggs. Serve.
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