Pappardelle With Peas And Asparagus In Orange Saffron Sauce Recipes

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PAPPARDELLE WITH ASPARAGUS, PEAS, AND SAFFRON



Pappardelle with Asparagus, Peas, and Saffron image

Fresh pappardelle with asparagus, peas, and saffron cream sauce.

Yield 4-6 servings

Number Of Ingredients 12

pinch of saffron
2 tbsp unsalted butter
3 shallots, minced
7 oz vermouth
2 cups vegetable broth
1 cup heavy cream
salt and black pepper, to taste
lemon juice
1 lb fresh pappardelle, fettuccine, or tagliatelle
1 lb asparagus, trimmed and cut into 1-inch lengths
2 cups frozen peas
finely grated parmesan cheese, to serve

Steps:

  • Place the saffron in a small bowl with 3 tbsp boiling water. Set aside.
  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large skillet, melt the butter. Saute the shallots in the butter until softened, about 3 minutes. Add in the vermouth and boil until it has reduced to about ⅓ cup. Add in the saffron water and simmer until reduced by two thirds. Add in the cream and bring it to a boil. Simmer until thickened enough to coat the back of a spoon. Season to taste with salt, black pepper, and lemon juice. Remove from the heat and set aside.
  • Cook the pasta according to package directions, until al dente, adding the asparagus tips and peas for the last few minutes of cooking. Drain and toss with the cream sauce. Serve topped with grated parmesan cheese.

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP



Elegant Penne with Asparagus and Shrimp image

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Provided by MissyPorkChop

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 2

Number Of Ingredients 13

1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup onion, chopped
½ cup white wine
¼ teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g

SMOKED SALMON VODKA CREAM SAUCE



Smoked Salmon Vodka Cream Sauce image

A rich and creamy sauce that will complement your favorite pasta. Easy to double or triple if you need more than two servings' worth. Serve with your favorite pasta.

Provided by Fatima

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon finely diced onion
½ cup diced smoked salmon
2 fluid ounces vodka
¼ cup heavy whipping cream
¼ cup chopped tomatoes
½ cup tomato sauce
salt to taste
ground black pepper to taste
1 pinch ground nutmeg
⅛ tablespoon cayenne pepper

Steps:

  • In a large saucepan saute butter and onion with smoked salmon. Once the pan begins to lightly smoke, pull saucepan away from heat source and add the Vodka.
  • When the Vodka has burned off, return the sauce to heat source and mix in the tomatoes, tomato sauce and heavy cream.
  • Season sauce with salt, pepper, nutmeg, and chile pepper. Reduce sauce to desired consistency; serve.

Nutrition Facts : Calories 282 calories, Carbohydrate 5.9 g, Cholesterol 63.8 mg, Fat 18.6 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 11 g, Sodium 641.5 mg, Sugar 3.5 g

PAPPARDELLE WITH PEAS AND ASPARAGUS IN ORANGE-SAFFRON SAUCE



Pappardelle With Peas and Asparagus in Orange-saffron Sauce image

This Italian cuisine recipe was published in our local newspaper. I have yet to try it, but it sounds delicious and the photo published in the paper is mouthwatering! If you try this, I hope you enjoy it!

Provided by Bobtail

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus
1 lb pappardelle pasta
1/4 teaspoon saffron
3 tablespoons butter
1 medium onion
1 cup peas (fresh shelled garden peas)
1 teaspoon orange zest, fresh
1/4 cup orange juice, fresh
salt
parmesan cheese, freshly grated

Steps:

  • Trim and cut the asparagus into 1 inch pieces.
  • Chop the onion to your desired texture.
  • Bring a large pot of water to boil and add the asparagus.
  • Cook until crisp-tender, approximately 3-4 minutes.
  • Remove the asparagus and set aside.
  • Add the pappardelle to the boiling water and cook till al dente.
  • While the pasta is cooking, set a large skillet over medium heat.
  • Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds.
  • Crush the saffron to a powder with the back of a wooden spoon.
  • Add the butter to the pan, heat till melted.
  • Add the onion and saute till translucent.
  • Stir in peas and orange zest, cook about 2 minutes, till peas are tender.
  • Add the orange juice and asparagus, cook till the asparagus is warmed through.
  • Season to taste with salt.
  • When the pasta is cooked, drain and toss with the asparagus mixture.
  • Serve with the grated Parmesan cheese.

Nutrition Facts : Calories 577, Fat 10.8, SaturatedFat 5.9, Cholesterol 22.9, Sodium 85.2, Carbohydrate 100.6, Fiber 8.6, Sugar 8.3, Protein 20.2

PAPPARDELLE IN LEMON CREAM SAUCE WITH ASPARAGUS AND SMOKED SALMON



Pappardelle in Lemon Cream Sauce with Asparagus and Smoked Salmon image

Categories     Pasta     Quick & Easy     Lemon     Salmon     Asparagus     Summer     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 7

1 pound asparagus
2 large shallots
2 lemons
1/4 pound sliced smoked salmon (optional)
1 pound dried pappardelle or fettuccine
3 tablespoons unsalted butter
3/4 cup heavy cream

Steps:

  • Trim asparagus and diagonally cut into 1/4-inch-thick slices. Finely chop shallots. Finely grate enough lemon zest to measure 1 1/2 teaspoons and squeeze enough juice to measure 3 tablespoons. Cut salmon into 2 x 1/2-inch strips.
  • Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for asparagus and pasta. Have ready a bowl of ice and cold water.
  • Cook asparagus in boiling water until crisp-tender, about 3 minutes, and with a slotted spoon transfer to ice water to stop cooking. Reserve water in pot over low heat, covered. Drain asparagus and set aside some asparagus tips for garnish.
  • In a deep 12-inch heavy skillet cook shallots in butter with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir in 2 tablespoons lemon juice and remove skillet from heat. Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to sauce with asparagus, 1/2 cup pasta water, three fourths salmon, remaining tablespoon lemon juice, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more remaining pasta water as needed if mixture becomes dry), until just heated through.
  • Serve pasta garnished with reserved asparagus tips and remaining salmon.

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