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Pappardelle With Peas and Asparagus in Orange-saffron Sauce

Pappardelle With Peas and Asparagus in Orange-saffron Sauce created by PaulaG

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!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Bobtail
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@Bobtail
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"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!"
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  1. PaulaG
    Pappardelle With Peas and Asparagus in Orange-saffron Sauce Created by PaulaG
    Reply
  2. 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.
    Reply
  3. 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!
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