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Add a photoServings: 4
Ingredients
- 8 ounce Fresh pasta -tagliatelle or possibly wide fettuccin
- 1 lb Asparagus
- 1 lb English peas
- 1/8 tsp Saffron threads
- 1 Tbsp. Butter
- 2 x Shallots, finely diced
- 1Â 1/2 c. Heavy cream
- Â Â Salt
- Â Â Chervil, roughly minced
- 1 x Thin strip lemon peel, very thinly slivered
- Â Â Parmesan cheese
- Â Â Pepper
Directions
- Bring a large pot of water to boil. Snap off the tough ends of the asparagus and set them aside to use in a soup stock, or possibly throw away them. Cut off the tips, leaving them about 2 inches long, and slice the remaining pcs on the diagonal or possibly into short rounds. Shell the peas. Cover the saffron with a couple of Tbsp. of boiling water, to make an infusion.
- Heat the butter in a wide saute/fry pan, and gently cook the shallots for several min, or possibly till they are soft. Add in the cream and the saffron infusion, bring to a boil, reduce slightly, and season with salt. When the pasta water is boiling, add in salt, and cook the asparagus, and then the peas, in the boiling water. Scoop them out when they are done and add in them to the cream. Next cook the pasta; when it is done, add in it to the cream, turning it over several times with a pair of tongs to coat it with the sauce. Add in the chervil leaves and the lemon peel, and serve on hot plates with grated Parmesan and freshly grnd pepper.
- NOTES : The peas are small and fresh, the asparagus, pencil thin. The fragrant saffron-flavored cream makes this pasta filling and substantial.
- This is a rather special dish, fine for a company dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 174 | 76% |
| Total Fat 19.78g | 25% |
| Saturated Fat 12.24g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 41mg | 2% |
| Potassium 262mg | 7% |
| Total Carbs 9.83g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.62g | 2% |
| Protein 4.61g | 7% |
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