Asparagus and Saffron Farfalle

Asparagus and Saffron Farfalle

Asparagus and Saffron Farfalle

It has been so long since my last post and, I must admit, I missed it very much. So many wonderful things have happened in my life and continue to happen every days. And for that, I am so thankful.

Also, some new and exciting things are happening in Giangi’s Kitchen and I cannot wait to show them to all of you. But for that, you must wait a little bit longer.

Now!!! to the dinner at hand.


Happy Spring to asparagus lovers everywhere! I know I am a few days early, but I could not resist to share this new recipe from my kitchen to yours.

In less than 30 minutes you can have a main meal or a side dish with this light Asparagus and Saffron Farfalle. We had it as a main meal tonight, however it will accompany well any fish or chicken dish.

Bon Appetit!!

Giangi

 

Asparagus and saffrom farfalle

 

ASPARAGUS AND SAFFRON FARFALLE

10 Asparagus spears
3 tablespoons extra-virgin olive oil
1 shallot, minced
½ cup White wine
Salt
1 pinch of saffron
1-pound Farfalle pasta – I love De Cecco
2 trips of bacon nicely cooked and crumbled
1 tablespoon unsalted butter
Salt and pepper to taste
Parmesan Cheese
Parsley, minced

Peel the bottom of the asparagus spears and slice the spears on rounds.

Heat the oil in saucepan and sauté the shallot. Add the asparagus and white wine. Cook over low heat for 5 minutes. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add the saffron and cook the farfalle until al dente (not too soft bust still with a bite).

Drain the pasta and toss with the asparagus. Add the butter and mix well.

Crumble the bacon over the pasta, grate some Parmesan Cheese and sprinkle with parsley.

Asparagus and saffrom farfalle 2

 

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0 Responses to Asparagus and Saffron Farfalle

  1. Art March 16, 2016 at 9:58 am #

    Yum! Giangi, I’m so very happy you’ve come back to your kitchen and are delighting us again with your menus and your charm. Can’t wait to see what’s coming.

    • Giangi's Kitchen March 16, 2016 at 12:04 pm #

      Thank you so much for reading my blog and your kind compliments.

  2. Conor Bofin March 17, 2016 at 10:08 am #

    Great to have you back amongst us Giangi.
    Happy St. Patrick’s Day from Dublin, Ireland,
    Conor

    • Giangi's Kitchen March 17, 2016 at 10:47 am #

      Thank you Conor. Happy St. Patrick’s Day to you too.
      Have a great evening celebrating.

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