In 1984 Janet Harris of Sussex, UK set a world record by eating 7,175 peas in one hour, picking them up one at time with chopsticks.
Learn MoreRace to the Table Pasta-Tatta
Description
Serves 4
Ingredients
2
c
leftover cooked spaghetti pasta
1
can
(15 oz.) Libby's® Sweet Peas
(drained)
1⁄4
c
roasted peppers
(sliced)
1⁄2
c
mozzarella cheese
(shredded)
6
eggs
1⁄2
c
ricotta cheese
1⁄4
c
fresh basil
(coarsely chopped)
1⁄4
tsp
salt
Instructions
Preheat oven to 375 degrees.
Spray 9 inch pie plate with nonstick cooking spray. Arrange cooked pasta onto bottom of pie plate. Place Libby's® Sweet Peas and peppers evenly over pasta. Sprinkle with mozzarella cheese. Whisk together eggs, ricotta cheese, basil and salt in medium bowl; pour over pasta mixture.
Bake for 30-35 minutes, or until golden brown.
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