Season the cherry tomatoes with oil, salt, pink pepper and onion and blend.
Clean, cut and season the yellow peppers with oil, salt and pepper.
Clean, cut and toss the cardoncelli mushrooms in a pan.
Cook the pea fusilli al dente and blanch them until cold.
Form a tomato pond on the plate and lay the fusilli on top.
Complete the dish by adding the previously prepared peppers and mushrooms.
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