Asparagus and Saffron Farfalle Pasta

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Asparagus and saffron farfalle pasta, just delicious..

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.

Giangi's Kitchen Signature


Nutrition Facts
Asparagus and Saffron Farfalle Pasta
Amount Per Serving
Calories 621 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 83mg4%
Potassium 397mg11%
Carbohydrates 88g29%
Fiber 4g17%
Sugar 4g4%
Protein 17g34%
Vitamin A 390IU8%
Vitamin C 2.7mg3%
Calcium 36mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Asparagus and Saffron Farfalle Pasta

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 10 asparagus spears
  • 3 tablespoons extra vergin olive oil
  • 1 shallot minced
  • 1/2 cup white wine
  • salt
  • 1 pinch saffron
  • 1 pound farfalle pasta
  • 2 strips bacon, nicely cooked and crumbled
  • 1 tablespoon unsalted butter
  • salt and pepper to taste
  • parmesan cheese
  • parsley, minced


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

  2. 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.

  3. 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).

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

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


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