Pasta with asparagus and saffron

Saffron is used a lot in the province of L'Aquila, not least because the Navelli Plain produces Italy's finest saffron product.

Try this recipe before you attempt the risottos.

ingredients

400g fresh pasta or short dried pasta, olive oil, saffron, 1 onion, 200g fresh asparagus, pepper, salt.

how to make it

Cut freshly made pasta into square shaped pieces although spaghetti alla chitarra is also fine.

Failing this dried pasta such as 'penne' will do.

Fry some olive oil and the chopped onions and then add some fresh asparagus.

Cook until soft and season with salt and pepper.  Keep a little of the cooked asparagus aside, puree the rest.

Add some saffron, either in the form of dried stamens or the powder form, into some warm water to dissolve. Add to the sauce.

Stir the asparagus sauce through the drained pasta.

Place some of the asparagus on top with off the dish or without parmesan cheese.

 

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