Venetian Dishes

Fresh peas, parmesan and mint tagliatelle

  • Portions: 4 persons
  • Time: 30 min.
  • Difficulty: Easy
  • Ingredients
  • Fresh spring onion, 1
  • Extra virgin olive oil, 2 tablespoons
  • Butter, 3 tablespoons
  • Fine fresh peas, 250/300 g
  • Salt, fresh ground black pepper
  • Tagliatelle, dry pasta, about 300 g
  • Grated Parmesan or Grana, 2 tablespoons
  • Fresh mint leaves, 4/5
In my family, in terms of food, there have never been half measures about doses and portions. I clearly remember this "problem" especially years ago, when at feasts and parties, if you didn’t get up with a swollen belly, you couldn’t consider yourself satisfied.

More recently I noticed a general tendency to reduce portions, maybe because we all had the fascination of a beautiful small plate and maybe also for health and maintenance of the same weight: even in my family there was the breakthrough, but the habit of having a first course, a second course, mixed side dishes, fruit and coffee has never gone away.

Even when making stocks for the winter, there was never greed: in fact, vegetables were always abundant due to the huge production of the garden and it was absolutely right to keep the excess for the cold season. The drama, however, was when it came the peas and beans moment: we “scavolavamo”, that means the separation of peas or beans from the pod, which after 3 or 4 kg is not so funny, think about it after 10 kg...

But I ask you to try the difference between a can of peas stored in liquid and fresh ones: they have an outer skin, a little tenacious that relaxes with cooking and a little water, which becomes a bit 'wrinkled when they are cooked. The flavor is amplified, fresh, the pulp is firm and the difference with the preserved ones is enormous.

The pods, if they are not treated and come from organic farming, can be used in the traditional "risi e bisi" Veneto: I'll tell you another time, meanwhile let's drop the pasta together and sit down at the table waiting for a nice skein of tagliatelle.


  • Mint is not essential, but I recommend it to give even more freshness to the peas and to mediate the soft taste of butter. Break up a little, you always have time to add more. Don’t forget a beautiful freshly ground black pepper, it’s delicious and complete with a bit of courage a simple dish like this.
  • In the province of Padua, the best peas are those of Baone: they are a “nano” variety, native product of the Euganean Hills, in the past disappeared from local crops and progressively reintroduced since 1999. Also in Lumignano, province of Vicenza, the cultivation of peas it is very widespread, thanks to land suitable for this type of plants and a hilly, favorable climate. In both countries, if you like festivals, we celebrate this product with gastronomic evenings in large stands and dance evenings.
Slice the spring onion thinly.

In a large pan, put two tablespoons of oil and two of butter, melt over low heat and add the spring onion: let it cook slowly then add the peas. Continue cooking by pouring half a glass of water: taste when the water has dried and if necessary add more.

Season with salt and freshly ground black pepper.

Boil plenty of salted water in a large saucepan and boil the pasta.

Drain it to pour it into the pan with the peas.

Add another tablespoon of butter, grated cheese, broken mint with your hands in small pieces and, if you like it and your guests too, some raw or stewed spring onion. 

Mix with care, combining pasta and seasoning, and serve hot.