400 g tricolour Fusilli
100 g shelled peas
100 g mushrooms
1 green pepper
1 leek
1 tomato
1 carrot
2 cloves garlic
olive oil and salt

Cook the peas in salted water. Peel, dice and cook the carrot. In a pan with a little oil, sauté the chopped green pepper and the chopped tomatoes, the cloves of garlic, the leek cut into thin matchsticks and the sliced mushrooms. Season and when well cooked add the peas and carrot. Allow to cook over a low heat until the vegetables are soft. Meanwhile, cook the pasta in plenty of boiling salted water. When cooked, drain and add it to the vegetables. Leave over a low heat for 3 or 4 minutes and then serve.