Spaghettini Coi Piselli

Fine Spaghetti with Peas

Preparation info

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    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

An early summer Venetian dish. It is only worth making with very fine pasta and perfectly fresh young peas.


  • 400 g (14 oz) spaghettini
  • 1 kilo ( lb) new peas
  • 100 g ( oz) fresh butter
  • 1 sweet white onion, finely chopped
  • salt
  • leaves of mint
  • curls of butter


    Shell the peas and blanch them in boiling water for 2 minutes. Strain, and reserve their liquor. Melt the butter slowly in a pan, then put in the chopped onion. Simmer for 5 minutes, then put in the peas, salt, mint leaves, and a very little of the pea liquor.

    Boil the spaghettini rapidly in plenty of salted water for 4 or 5 minutes, strain and put into deep soup plates. Spoon the peas into the centre of the pasta on each plate, with some of the sauce, and crown each centre with a curl of butter. No parmesan with this.