| | | | Ingredients | | | | | | | | • 1 lb fettucine, cooked • 1 1/2 lb asparagus • 1/4 tsp Baby Brand Saffron threads • 1/4 cup olive oil, or more • 1 med onion, minced • 3/4 lb fresh peas, in pods, shelled (about 1-cup) • 1 tsp grated orange peel • 2 tbl fresh orange juice • 1 tsp salt • grated parmesan cheese, to taste. | | | | | | | | Preparation | | | | | | | | - Time 30 mins. Pasta: fettuccine or other long, wide shape. McServing
- Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pieces.
- Steam the asparagus until crisp-tender, about 2 minutes.
- Set the cooked asparagus aside.
- Set a large skillet over medium heat. When the pan is hot, add the Baby Brand Powdered Saffron and toast for a minute.
- Add the oil to the pan and heat briefly Add the onion and saute until translucent, about 5 minutes.
- Stir in the peas, orange zest, and salt and cook until the peas are tender, about 2 minutes.
- Stir in the orange juice and the asparagus and cook just until the asparagus is warmed through, no more than 1 minute.
- Meanwhile, cook and the pasta, making sure that some water still clings to the noodles. Toss the hot pasta with the asparagus sauce.
- Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately. and all other Noodles.
|
|
No comments:
Post a Comment