Pasta with Saffron Cream Asparagus and Peas

  • 30 mins
  • 11 ingredients

Ingredients

  • 1/2 tsp saffron
  • 2 tbs boiling water
  • 1 lb fresh asparagus, trimmed
  • 1 lb fresh pasta of your choice
  • 1 tbs unsalted butter
  • 2 shallots, minced
  • 1 and 1/2 cups light cream
  • kosher salt and black pepper to taste
  • 1 (10 oz) package frozen peas, thawed
  • 1 strip lemon peel, finely sliced
  • fresh Parmesan cheese

 

  • Immerse saffron in boiling water and set aside.
  • Cut off asparagus tips into 2 inch lengths.
  • Cut remaining stalks diagonally into bite-sized pieces.
  • Cook asparagus in boiling salted water until tender. About 3-4 minutes.
  • Remove with slotted spoon and set aside.
  • Add the peas to the asparagus water and cook for about 2 minutes, then drain. Set aside.
  • In the same pot, cook the pasta al dente, according to package directions.
  • While pasta is cooking, melt butter in a skillet and gently cook the shallots until they are soft, about 5-7 minutes.
  • Add the cream and saffron water.
  • Boil to reduce slightly and season with salt and pepper.
  • Add asparagus and peas.
  • When pasta is done, add to the cream sauce, turning to coat.
  • Add the lemon peel and serve topped with Parmesan cheese.

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