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Pasta with peas and mint

Sicilian family recipe

by Ada Parisi
5 min read
Pasta con i piselli e mentuccia

Pasta with peas and mint or better Sicilian anelletti with peas: a Very simple recipe and traditional Italian cuisine that I love. There are two Pasta shapes that I prefer: the Classic spaghetti he anelletti siciliani, 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 VIDEO RECIPE.

This recipe is one of the Easier first courses That I know. Pronta in 10 minuti, 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. How the LASAGNE WHITE SPRING or the INTEGRAL TO MAGGIORANA NOODLES WITH PEAS AND POTATOES, both delicious.

Pasta with peas and mint must be creamy and well creamed. I use pea cooking broth, some’ butter, the cooking water of the pasta and the Grated Parmesan cheese to cream obtaining a creamy and delicate emulsion. It is a 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. 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 con i piselli e mentuccia

PASTA WITH PEAS (easy recipe)

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


360 grams of pasta (for me Sicilians anelletti)

450 grams of fresh or frozen peas

a fresh onion

salt and pepper

extra virgin olive oil

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


Pasta and peas

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 spring onion and brown it 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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Alexander April 8, 2022 - 23:42

Hi Ada.
a delicious recipe!…I cooked it tonight and it was delicious!.. we don't have rings in england so I used the means rigatoni and they were gorgeous.
thanks Ada for this delicious vegetarian recipe :)

Ada Parisi April 11, 2022 - 11:30

The half rigatoni are fine! A warm greeting and always thank you!ADA

Joseph July 11, 2015 - 18:01

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

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

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.

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

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!

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

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 !!!

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

Thank you Adele, too kind

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 ;-)

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…

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 :**

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

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

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!

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

conunpocodizucchero.it June 14, 2013 - 23:35

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

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

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


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