Pasta with peas and mint

Pasta with peas and mint or better Sicilian anelletti with peas: a Very simple recipe and traditional Italian cuisine that I love. Due i Pasta shapes that I prefer: i Classic spaghetti he Sicilian rings, 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. See how simple it is to prepare in this short one RECIPE VIDEO.

This recipe is one of the Easier first courses That I know. Ready in 10 minutes, It has very few ingredients and a strong sweetish. You have to prepare it now that the fresh peas They are in season and they look at us with a wink from the market stalls, Although I have to admit that the 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. Like the LASAGNE WHITE SPRING or the INTEGRAL TO MAGGIORANA NOODLES WITH PEAS AND POTATOES, both delicious.

Pasta with peas and mint it must be creamy e ben mantecata. I use pea cooking broth, some’ of butter, the cooking water of the pasta and the Grated Parmesan cheese to cream obtaining a creamy and delicate emulsion. It's one vegetarian recipe but easily adaptable to vegan tastes because, Also removing the butter and Parmesan, It remains equally exquisite. Don't underestimate the impact of fresh mint and black pepper on the palate. In the end, 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: 5 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

360 grams of pasta (for me Sicilians anelletti)

450 grams of fresh or frozen peas

a fresh spring onion

salt and pepper

extra virgin olive oil

the tip of a teaspoon of sugar

50 grams of butter

Grated Parmigiano Reggiano Dop, to taste

a handful of fresh mint

light vegetable broth or hot water

Procedure

The pasta with peas is a simple and fast first plate. For peas: clean the spring onion and chop it finely. Put the spring onion in a saucepan with extra virgin olive oil. Add a little hot water so as not to burn the spring onion and brown it stirring often. When the onions will become translucent, add the peas and cook over high heat for two minutes.

Salt, add the 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 plenty of salted water and drain it al dente, putting aside a little 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.

In the end, fire off, Add the Parmesan and a little more mint or fresh chopped 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.

Note

Combination: For these little rings with peas choose "Their names", a sparkling wine made from grapes Falanghina, produced according to the Charmat from metoto Taburno winery, 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 (burro, oil and Parmesan).