Pasta: asparagus, peas, orange safron sauce

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Asparagus and Fresh Peas in Orange Saffron Sauce For Fettuccine

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:30

Categories : Jack Bishop Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 pound fettuccine -- cooked

1 1/2 pounds asparagus

1/4 teaspoon saffron threads

1/4 cup olive oil -- or less

1 medium onion -- minced

3/4 pound fresh peas -- in pods, shelled

(about 1 cup)

1 teaspoon grated orange peel

2 tablespoons fresh orange juice

1 teaspoon salt

grated parmesan cheese -- to taste

 

Serves 4. Time 30 mins. Pasta: fettuccine or other long, wide shape. McServing

641 cals 22.2% ff (15.9 g fat)

 

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 saffron and

toast until the threads are brittle, about 1 minute. Use the back of a spoon to

grind the saffron into a fine powder right in the pan.

 

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.

 

Omit saffron and add a pinch of your favorite herbal tea.

 

Source:

" Pasta e Verdura (1996) "

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Per Serving (excluding unknown items): 645 Calories; 16g Fat (22.1% calories

from fat); 22g Protein; 104g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

548mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 3274 0 0 0 0 0 0 0 0 0 0