Pasta with Peas: 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. The pasta with peas 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. Is, Since we are in season, have a look at all my SPRING RECIPES with broad beans, peas and asparagus. Have a good day!
PASTA WITH PEAS (easy recipe)Print This
- 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
The pasta with peas is a simple and fast first plate. For peas: Clean the onion and chop finely. Put the onion in a pan 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, putting aside a little’ 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 some 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.
THE PAIRING: 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).