Tagliatelle, asparagus, and peas with saffron cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh pasta -tagliatelle or wide fettuccin |
| 1 | pounds | Asparagus |
| 1 | pounds | English peas |
| ⅛ | teaspoon | Saffron threads |
| 1 | tablespoon | Butter |
| 2 | Shallots; finely diced | |
| 1½ | cup | Heavy cream |
| Salt | ||
| Chervil; roughly chopped | ||
| 1 | Thin strip lemon peel; very thinly slivered | |
| Parmesan cheese | ||
| 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 discard them. Cut off the tips, leaving them about 2 inches long, and slice the remaining pieces on the diagonal or into short rounds. Shell the peas. Cover the saffron with a couple of tablespoons of boiling water, to make an infusion.
Melt the butter in a wide saute pan, and gently cook the shallots for several minutes, or until they are soft. Add the cream and the saffron infusion, bring to a boil, reduce slightly, and season with salt. When the pasta water is boiling, add salt, and cook the asparagus, and then the peas, in the boiling water. Scoop them out when they are done and add them to the cream. Next cook the pasta; when it is done, add it to the cream, turning it over several times with a pair of tongs to coat it with the sauce. Add the chervil leaves and the lemon peel, and serve on warm plates with grated Parmesan and freshly ground 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.
Recipe by: Deborah Madison "The Greens Cookbook" Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998