Summary

Ingredients

• 200 g pasta (croissant noodles or fork spahetti)
• 150 g mushrooms, small
• 150 g peas, frozen
• 100 g smoked pork, cold cuts
• 2 spring onion (s)
• 1 clove garlic
• 2 egg (s)
• 200 g cream
• 100 g cheese (Emmentaler), rated
• 1 bunch basil
• 2 tablespoon breadcrumbs
• 3 tablespoon oil
• Pepper White
• salt

For the salad:

• tomato sauce

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Instructions

1. First cook the noodles in plenty of salted water until they are firm to the bite.
2. About 3 minutes before the end of the cooking time, add the frozen peas to the pasta water and finish cooking. Drain the pasta and pea mixture and drain well.
3. Clean the mushrooms, but do not water or wash them, otherwise they will become soaked with water. Quarter the mushrooms. Cut the spring onions into rings. Peel the garlic and cut the smoked ham into small cubes.
4. Heat about 1 tablespoon of oil in a pan and stir-fry the mushrooms, spring onions and crushed garlic for 3 minutes. Take the pan off the stove.
5. Cut the basil leaves into fine strips. Stir the pasta and pea mixture into the mushroom mixture and stir in the basil. Season to taste with salt and white pepper.
6. Brush a muffin tray (12 wells) with the remaining oil and sprinkle the bottom of the wells with breadcrumbs. Pour the pasta mixture into the wells while pressing lightly.
7. Mix the eggs with the cream, season lightly with salt and pepper and carefully pour over the pasta muffins and sprinkle with the cheese.
8. Bake the tray in a preheated oven at 200 ° C for about 30 minutes.
9. After baking, the pasta muffins are arranged on a large leaf of lettuce.
10. A small tomato sauce mirror goes perfectly with it.