Go Back
–+ servings

Farfalle Pasta with Fresh Asparagus

Asparagus and saffron farfalle
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Giangi Townsend
Cooked to perfection, saffron pasta with tender asparagus a super fast dinner that your family will rave about it

Ingredients

  • 10 asparagus spears
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • ½ cup white wine
  • salt, salt
  • 1 pinch saffron
  • 1 pound farfalle pasta
  • 2 strips bacon, nicely cooked and crumbled
  • 1 tablespoon unsalted butter
  • salt and pepper
  • parmesan cheese
  • parsley, minced
US - Metric

Instructions

  • 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.

Notes

Bacon:
This recipe requires some crispy bacon to crumble and add to the pasta. I recommend slicing the bacon strips thinly and crispy it while the pasta water comes to a boil. This will allow it to be warm and ready to be enjoyed with your asparagus pasta.

Nutrition

Calories: 621kcal | Carbohydrates: 88g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 397mg | Fiber: 4g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 2.7mg | Calcium: 36mg | Iron: 2.5mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.