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.
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Ingredients
-
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- 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
Instructions
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- 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.
