Recipe by Bobtail
This Italian cuisine recipe was published in our local newspaper. I have yet to try it, but it sounds delicious and the photo published in the paper is mouthwatering! If you try this, I hope you enjoy it!
Top Review by PaulaG
This is a very good meatless main course dish. I was not able to find the pappardelle pasta so I substituted and not having fresh garden peas, I used frozen. I cut the preparation down to 1 pan. I cooked the pasta in the boiling water and the last few minutes I tossed in the asparagus and then the peas. When all was done, I drained, added the safron to the pan along with the butter, onion, zest and juice. This made for a beautiful presentation and really does require lots of fresly grated parmesan cheese.
- 1 lb asparagus
- 1 lb pappardelle pasta
- 1⁄4 teaspoon saffron
- 3 tablespoons butter
- 1 medium onion
- 1 cup peas (fresh shelled garden peas)
- 1 teaspoon orange zest, fresh
- 1⁄4 cup orange juice, fresh
- parmesan cheese, freshly grated
Directions See How It's Made
- Trim and cut the asparagus into 1 inch pieces.
- Chop the onion to your desired texture.
- Bring a large pot of water to boil and add the asparagus.
- Cook until crisp-tender, approximately 3-4 minutes.
- Remove the asparagus and set aside.
- Add the pappardelle to the boiling water and cook till al dente.
- While the pasta is cooking, set a large skillet over medium heat.
- Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds.
- Crush the saffron to a powder with the back of a wooden spoon.
- Add the butter to the pan, heat till melted.
- Add the onion and saute till translucent.
- Stir in peas and orange zest, cook about 2 minutes, till peas are tender.
- Add the orange juice and asparagus, cook till the asparagus is warmed through.
- Season to taste with salt.
- When the pasta is cooked, drain and toss with the asparagus mixture.
- Serve with the grated Parmesan cheese.