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Pasta with peas and mint

by Ada Parisi
21995 views 5 min read

Pasta with peas and mint: a simple and traditional recipe of Italian cuisine that I love. Two pasta shapes that I prefer: the classic spaghetti and Sicilian anelletti, who have a special place in my heart and that seem to be made to accommodate the peas in the center hole. If you want to prepare a little’ more soupy, as a soup, I recommend the very tubes.

This recipe is one of the easiest first dishes I know: ready in 10 minutes, It has very few ingredients and a strong sweetish: now that you have to prepare fresh peas are in season and look at us with a wink from market stalls, although I must admit that frozen peas are a very viable alternative. Is, Since we are in season, have a look at all my SPRING RECIPES with broad beans, peas and asparagus, how LASAGNE WHITE SPRING or the INTEGRAL TO MAGGIORANA NOODLES WITH PEAS AND POTATOES, both delicious.

The pasta with peas and mint must be creamy and well creamed: I use the broth peas, some’ butter, the cooking water from the pasta and grated Parmigiano stir for obtaining a creamy and delicate emulsion. This is a vegetarian recipe but can be easily adapted for vegans because it tastes, Also removing the butter and Parmesan, It remains equally exquisite: do not underestimate the impact on the palate fresh mint and black pepper. Finally, and not just, the recipe is quick and easy, really a recipe ' save time’ e low cost, that will please everyone, including children. Have a good day!

PASTA WITH PEAS (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

360 grams of pasta (for me Sicilians anelletti)
one kilogram of fresh peas (lost gross) or frozen (net weight)
a fresh onion
salt and pepper, to taste
extra virgin olive oil, to taste
the tip of a teaspoon of sugar
50 grams of butter
Grated Parmigiano Reggiano PDO, to taste
a handful of fresh mint
light vegetable broth or hot water, to taste

Procedure

The pasta with peas is a simple and fast first plate. For peas: Clean the onion and chop finely. Put the onion in a saucepan with extra virgin olive oil. Add a little hot water so as not to burn the onion and fry, stirring often. When the onions will become translucent, add the peas and cook over high heat for two minutes. Season with salt, Add sugar (Just a pinch, It will enhance the natural sweetness of the peas: is the chef's trick!) and light vegetable broth or hot water almost to cover the peas: cook over high heat for 10 minutes.

While the peas are cooking, chop the mint and add it to the peas. Boil the pasta in salted water and drain it al dente, setting aside some of the cooking water. Toss the pasta in a large pan with the sauce of peas, mantecandola with butter and a few tablespoons of cooking water if necessary.

Finally, fire off, add the parmesan and a little more mint or chopped fresh mint. Serve the pasta with peas completing the recipe with a little grated Parmigiano Reggiano DOP, freshly ground black pepper and a few mint leaves to decorate the dish.

MATCHING: For these little rings with peas choose "Their names", a sparkling wine made from grapes Falanghina, produced according to the Charmat from metoto Cantina del Taburno, in Campania, in the province of Benevento. "Their names" It is characterized by the scents of bread crust and white fruit. A wine that is balanced and goes well with this dish, where the sweet note of peas is next to a hearty seasoning (butter, oil and Parmesan).

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16 comments

Joseph July 11, 2015 - 18:01

You can also combine with a crisp falanghina?
those who know him?

Reply
Ada Parisi July 11, 2015 - 23:39

Hello Joseph, I don't know the Falanghina bubbly produced from the fortress but, given the nature of this wine, I think it could be very bad for my recipe, exploiting in particular the contrast between bubbles and fat of the plate. A greeting and thanks for your suggestion. ADA

Reply
Barbara April 19, 2015 - 17:12

I discovered this kind of dough recently and I have to say that I love it, now I will try with peas. I love them.

Reply
Sicilians creative in the kitchen April 19, 2015 - 17:39

And I'm happy!!! Anelletti are one of my favorite pasta shapes, even for a matter of memories of childhood! You'll see that delight with the peas that nestles in the anelletto! I embrace you, ADA

Reply
Laura April 18, 2015 - 17:53

Hi Ada,congratulations for the recipes! All are an inspiration to me,but the rings are my weakness,Maybe because I no longer live in Sicily and I can't find them easily. Never tried it with peas,It will be my next recipe! The wine is also an interesting proposal :-D. Thanks!

Reply
Sicilians creative in the kitchen April 18, 2015 - 23:04

Hi Laura, thanks! And also thanks to Gianluca who greatly appreciated your comment about wine! Also I have a soft spot for the little rings! Typically I find those De Cecco supermarkets Romans, I wonder if we attract you! Hug and thanks again! ADA

Reply
Adele June 19, 2013 - 08:50

I know anelletti Sicilians and piaccciono prepared in all versions…This I missed…certainly is “eccezzzzzionale” like all your recipes !!!

Reply
Sicilians creative in the kitchen June 19, 2013 - 11:19

Thank you Adele, too kind

Reply
Monica June 18, 2013 - 13:52

Hi Ada, This dough is simply fabulous!!! You know I've never eaten this type of pasta? I'm going soon because I like it so much and with peas, You're right, makes a beautiful effect!!!!! Kisses ;-)

Reply
Sicilians creative in the kitchen June 18, 2013 - 16:00

Hi Monica, with peas is really a pretty sight. But I suggest you try the legendary Sicilian baked anelletti timbale with Eggplant. Even better…

Reply
Valentina June 15, 2013 - 20:33

Hi Ada :) I love pasta and peas and yours is very inviting! Too bad she's allergic to Mint but I wonder what goodness… Congratulations, a big hug and good Sunday :**

Reply
Sicilians creative in the kitchen June 15, 2013 - 23:37

Hello Vale, take the Mint and Bon appétit too….

Reply
giusy June 15, 2013 - 10:49

Can I use frozen peas? I can't find’ fresh ones. I always love reading recipes with this kind of typical Sicilian pasta and not easy to find outside the region. Finally I can cook them in other ways than usual delicious timbale! Brava and the next!

Reply
Sicilians creative in the kitchen June 15, 2013 - 15:59

Hello Giusy, You can also use frozen peas. It goes without saying that the taste change. Thanks so much for your compliments. See you soon. ADA

Reply
conunpocodizucchero.it June 14, 2013 - 23:35

How wonderful!! the aneletti I rather use them too little! Marco bad eh?? Kisses

Reply
Sicilians creative in the kitchen June 15, 2013 - 16:03

Dear Isaac, you have plenty of time to recover with anelletti… ;)

Reply

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