Hilopites pasta with spring-time vegetables

You may have connected hilopites traditional Greek egg pasta with winter-time, but this recipe is here to change all of your assumptions. The hilopites is served with spring-time vegetables into a dish that is created to be eaten when the sun gets warmer.

Read also:


  • 1 l of water
  • 300 g hilopites pasta
  • 10 asparagus
  • 100 g peas (frozen)
  • 2 baby zucchinis, thinly sliced
  • 2 spring onions, thinly sliced
  • ½ of a bunch spearmint
  • ½ of a lemon, juice and zest
  • 1 red pepper (chopped into small cubes)
  • 150 g parmesan cheese
  • Pepper
  • Salt
  • 2-3 tablespoons of olive oil
  • 4 eggs


  • Thinly slice the asparagus, keeping their tops full.
  • Place a pot over medium to high heat.
  • Add the water add when it has started boiling add the hilopites, the thinly sliced asparagus, their tops and the peas.
  • Boil for 7-10 minutes, stirring often.
  • Remove from the heat and sieve properly.
  • Add the zucchinis. The spring onions, the spearmint, the peppers, the parmesan cheese, the lemon, pepper, olive oil, salt and stir.
  • Soft-boil the eggs for 5 minutes.
  • Serve into plates and top each one of them with an egg.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *