Summary

Ingredients

• 250 g ribbon pasta, reen
• 200 g peas, frozen or fresh
• 1 small bell pepper (s), red
• 1 small bell pepper (s), yellow
• 6 egg (s), hard-boiled
• 125 g yourt
• 70 g cream
• 70 g mayonnaise
• 1 tablespoon lemon juice
• salt and pepper
• chives
• 1 tablespoon sunflower oil
• parsley

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Instructions

1. Cook the ribbon noodles, then stir in a little sunflower oil. Cook the peas until done, clean the peppers and cut into fine pieces, peel the eggs and cut them into small pieces.
2. Mix together yogurt, cream and mayonnaise and season with salt, pepper and lemon juice. Cut the chives into rolls, weigh the parsley finely and add to the marinade. Mix with the salad ingredients, then season again to taste.