1 tablespoon olive oil
600 g courgettes - cut into cubes of 2 x 2 centimetres - rinse before use
8 cloves garlic - peel and finely grate
300 g frozen peas
200 g spaghetti pasta - dry, twist and bend and snap in two
500 ml water - boiling hot
1 tablespoon mint - leaves only, finely chop - rinse before use
60 g parmesan cheese - Parmigiano reggiano, finely grate
8 eggs
250 g mozzarella cheese - rip into chunks with your fingers
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
220 °C
