Pappardelle With Peas and Asparagus in Orange-saffron Sauce

Recipe by Bobtail
READY IN: 30mins




  • 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.