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Spaghettini Coi Piselli
Fine Spaghetti with Peas
Preparation info
- For
4
People - Difficulty
Easy
Appears in
Published 1986
An early summer Venetian dish. It is only worth making with very fine pasta and perfectly fresh young peas.
Ingredients
400 g 14 oz 1 kilo 2¼
Method
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 th
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