Pappardelle With Peas And Asparagus In Orange-Saffron Sauce - cooking recipe

Ingredients

1 lb asparagus
1 lb pappardelle pasta
1/4 teaspoon saffron
3 tablespoons butter
1 medium onion
1 cup peas (fresh shelled garden peas)
1 teaspoon orange zest, fresh
1/4 cup orange juice, fresh
salt
parmesan cheese, freshly grated

Preparation

Trim and cut the asparagus into 1 inch pieces.
Chop the onion to your desired texture.
Bring a large pot of water to boil and add the asparagus.
Cook until crisp-tender, approximately 3-4 minutes.
Remove the asparagus and set aside.
Add the pappardelle to the boiling water and cook till al dente.
While the pasta is cooking, set a large skillet over medium heat.
Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds.
Crush the saffron to a powder with the back of a wooden spoon.
Add the butter to the pan, heat till melted.
Add the onion and saute till translucent.
Stir in peas and orange zest, cook about 2 minutes, till peas are tender.
Add the orange juice and asparagus, cook till the asparagus is warmed through.
Season to taste with salt.
When the pasta is cooked, drain and toss with the asparagus mixture.
Serve with the grated Parmesan cheese.