Pasta au gratin with peas and mortadella

The recipe that we suggest is made of pasta, preferably short, with peas and mortadella. Pasta au gratin is ideal for using leftovers from the day before, and it's a tasty meal, a treat for kids and can also be prepared from scratch in the morning for dinner with the family or in the evening for office lunch.

The Recipe:

First, prepare the water for the pasta, and start to work on the other ingredients while you wait for it to boil.

Cook the frozen peas in water in a saucepan following the instructions on the package. In a frying pan, sauté the leek cut into slices with a tablespoon of oil, then add the peas and let them cook by lowering the heat, closing the lid and stirring often. When the peas are nearly ready, cut and add the mortadella into cubes, mixing everything well in order to release the flavor. 

When the water starts to boil, add salt and pour in the pasta. While this is cooking, pre-heat the oven 180°. Once cooked, drain the pasta and sauté it in the pan with the pea and mortadella sauce. Let it absorb the flavor well before pouring it into the baking dish. Sprinkle the bread crumbs, grated pepper and, if desired, a little oil on top. Let cook in the oven for 10 minutes, the last 5 using the grill function so that a perfect crust forms.