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Ingredientes
- 1 lb fettucine, cooked
- 1 1/2 lb asparagus
- 1/4 tsp saffron threads
- 1/4 c. extra virgin olive oil, or possibly more
- 1 med onion, chopped
- 3/4 lb fresh peas, in pods, shelled (about 1-c.)
- 1 tsp grated orange peel
- 2 Tbsp. fresh orange juice
- 1 tsp salt grated parmesan cheese, to taste
Direcciones
- Serves 4. Time 30 mins. Pasta: fettuccine or possibly other long, wide shape. McServing
- Snap off the tough ends from the asparagus spears. Cut the spears in half lengthwise (thicker spears should be quartered), then slice them on the bias into 1-inch pcs. Steam the asparagus till crisp-tender, about 2 min.
- Set the cooked asparagus aside.
- Set a large skillet over medium heat. When the pan is warm, add in the saffron and toast till the threads are brittle, about 1 minute. Use the back of a spoon to grind the saffron into a fine pwdr right in the pan.
- Add in the oil to the pan and heat briefly Add in the onion and saute/fry till translucent/soft, about 5 min. Stir in the peas, orange zest, and salt and cook till the peas are tender, about 2 min. Stir in the orange juice and the asparagus and cook just till the asparagus is warmed through, no more than 1 minute.
- Meanwhile, cook and the pasta, making sure which some water still clings to the noodles. Toss the warm pasta with the asparagus sauce. Mix well and transfer portions to hot pasta bowls. Serve immediately with grated cheese passed separately. and all remaining Noodles BY JACK BISHOP (1996: HarperCollins; Hard cover, no photographs). A Kitchen PATh review 29 Jun 97; fat content estimated
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 122 | 69% |
| Total Fat 13.78g | 17% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 314mg | 9% |
| Total Carbs 11.39g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.25g | 4% |
| Protein 4.07g | 7% |
