Fresh pappardelle with asparagus, peas, and saffron cream sauce.
Yield: 4-6 servings
Ingredients
pinch of saffron
2 tbsp unsalted butter
3 shallots, minced
7 oz vermouth
2 cups vegetable broth
1 cup heavy cream
salt and black pepper, to taste
lemon juice
1 lb fresh pappardelle, fettuccine, or tagliatelle
1 lb asparagus, trimmed and cut into 1-inch lengths
2 cups frozen peas
finely grated parmesan cheese, to serve
Instructions
Place the saffron in a small bowl with 3 tbsp boiling water. Set aside.
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, melt the butter. Saute the shallots in the butter until softened, about 3 minutes. Add in the vermouth and boil until it has reduced to about ⅓ cup. Add in the saffron water and simmer until reduced by two thirds. Add in the cream and bring it to a boil. Simmer until thickened enough to coat the back of a spoon. Season to taste with salt, black pepper, and lemon juice. Remove from the heat and set aside.
Cook the pasta according to package directions, until al dente, adding the asparagus tips and peas for the last few minutes of cooking. Drain and toss with the cream sauce. Serve topped with grated parmesan cheese.