Linguine with spring vegetables and orange-saffron butter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1 | pinch | Saffron soaked in |
| 1 | tablespoon | Hot water |
| Salt and pepper | ||
| ½ | pounds | Asparagus |
| ½ | pounds | Shelled peas |
| 1 | tablespoon | Olive oil |
| 2 | Thinly sliced shallots | |
| ½ | Yellow pepper; thinly sliced | |
| ¼ | cup | Dry white wine |
| 1 | Orange; juice of | |
| 1 | Orange; zest of | |
Directions
Cream the butter with the saffron, ⅛ tsp. salt and a few pinches of pepper. Slice the asparagus diagonally into 2-inch lengths. When the water boils, add 1 tsp. salt. Drop the peas into the boiling water and cook for about 90 seconds. Scoop them out and rise under cold water. Drop in the asparagus and boil for 2-3 minutes or until just tender. Scoop them out and rinse under cold water. Keep the water boiling. Heat the olive oil and saute the shallots, peppers, ¼ tsp salt, and pepper for 4-5 min. Add the wine and orange juice for 3 more minutes. Meanwhile, cook the pasta. Reduce the heat of the saute pan and add the asparagus, peas, a dash of salt, and the orange zest. Drain the pasta when done, add the veggies, then toss with the saffron butter.
busted by sooz
Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland@...> on Nov 12, 1997