Spinach Egg Tagliatelle with peas and mint

  • Difficulty


  • 320 g Tagliatelle n° 107 all’uovo con spinaci
  • 200 g shelled peas
  • 1 small bunch mint
  • 1 onion
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp sesame oil
  • salt
Tagliatelle n° 107 all’uovo con spinaci


Peel and chop the onion, rinse and dry the mint and chop half of the amount. Heat the oil in a pan, add the onion and fry until soft but not golden; add the peas, season with a pinch of salt and cook for 15-20 minutes, stirring the ingredients with a wooden spoon.Two minutes before it is ready, mix the chopped mint mixture and mix again. In the meanwhile cook the green tagliatelle in plenty of salted water.Drain, once al dente, and arrange them in a serving dish with the peas and the mint leaves, kept aside earlier, sprinkle with parmesan. Mix with two forks and serve warm.