Asparagus and Saffron Farfalle
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. Bon Appetit!! Giangi
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- 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.