Summary

Ingredients

• 250 g pasta (spirelli, trulli or similar)
• 2 medium carrot (s)
• some sugar
• a bit salt
• 100 g peas (fresh or frozen)
• 2 egg (s), cooked
• 1 red pepper (s)
• 200 g roast pork (cuts)
• 250 ml dressing (salad dressing Sylter style)

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Instructions

1. Cook the pasta in salted water `al dente` and let it cool.
2. Peel and dice the carrots and then cook them in sugar / salt water until they are firm to the bite. Add the peas one to two minutes before the end of the cooking time and cook with them.
3. Clean the peppers and dice each with the roast pork (alternatively, smoked poultry breast, smoked poultry breast or boiled ham tastes good).
4. Mix all prepared ingredients in a large bowl with the salad dressing and then decorate with the quartered eggs.