Tripoline with mint

  • Difficulty


  • 320 g0SW0211
  • 50 g Butter
  • 200 g shelled peas
  • 2 tbsp Parmesan cheese
  • 1 small bunch mint leaves
  • 1 onion
  • salt
Tripoline n° 211


Peel and chop the onion. Rinse the mint leaves, finely slice half and keep the remaining ones aside.In a pan melt the butter over a gentle heat, add the onion and fry until soft but not golden, add the peas, season with salt and cook for 10-15 minute, mixing from time to time with a wooden spoon.Two minutes before it is cooked add the mint and fold in the ingredients. In the meanwhile boil the pasta in plenty of salted water, drain it when al dente and mix it with the sauce.Sprinkle with the mint kept aside, the flakes of parmesan, mix well with two forks and serve warm.