“Now they knew that she was a real princess because she had felt the pea right through the twenty mattresses and the twenty eider-down beds.
Nobody but a real princess could be as sensitive as that.” Hans Christian Andersen – The Princess and the Pea
Hilopittes and peas
Hilopittes are a kind of noodle. They are made with eggs and milk and are usually added to soups. They can be long flat ribbons like fettuccine, or tiny flat squares like the ones I used here.
They really are great in soups, especially in tomato soups. But this time I made them with peas and spearmint and they were great. It’s such a simple recipe and so quick.
- 300 gr. Hilopittes or any other small pasta
- 2-3 tbsps olive oil
- 4 spring onions
- 250 gr. peas
- 1 garlic clove
- 1 tbsp spearmint
- 600 ml Vegetable stock
- 50-60 gr pine nuts
- Salt, pepper
- Parmesan for serving
Cook pasta in boiling water. Drain well.
Heat 2-3 tbsps olive oil in a large pan, add chopped garlic and chopped spring onions. Stir, add peas and after a couple of minutes, pour the vegetable stock. Cook until peas are done. Add one tbsp. fresh chopped spearmint or dry if fresh isn’t available. Add pine nuts. Stir everything together and season to taste.
When the peas are ready and there isn’t much liquid left, stir in the pasta and combine everything together.
Sprinkle with parmesan cheese and serve.
Eat while listening to: Sweet Pea, my Sweet Pea by Paul Weller