First of all cook the pasta and drain it al dente and let it cool.
Beat the eggs with a little salt, pepper and pecorino cheese.

Mix the pasta with the beaten egg, then add the pesto.

Heat a little oil in a non-stick pan, then pour half of the seasoned pasta into it.
Sprinkle with the diced cheese, then cover with the remaining pasta.
Cook over medium-low heat until the egg has coagulated, then with the help of a lid or a plate, turn and cook the second side on a higher flame.

The pesto pasta omelette is ready, you can serve it hot, warm or even cold.

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