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

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