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. We had it as a main meal tonight, however it will accompany well any fish or chicken dish.
ASPARAGUS AND SAFFRON FARFALLE
10 Asparagus spears
3 tablespoons extra-virgin olive oil
1 shallot, minced
½ cup White wine
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
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.