Asparagus And Saffron Farfalle Recipe

Name: Asparagus And Saffron Farfalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 asparagus spears; 3 tablespoons extra-virgin olive oil; 1 shallot minced; 1/2 cup white wine; salt; 1 pinch saffron; 1 pound farfalle pasta - I love De Cecco; 2 bacon trips of, nicely cooked and crumbled; 1 tablespoon unsalted butter; salt; pepper; Parmesan cheese; parsley minced

Servings: persons

10 asparagus spears
3 tablespoons extra-virgin olive oil
1 shallot minced
1/2 cup white wine
salt
1 pinch saffron
1 pound farfalle pasta - I love De Cecco
2 bacon trips of, nicely cooked and crumbled
1 tablespoon unsalted butter
salt
pepper
Parmesan cheese
parsley minced

1
Peel the bottom of the asparagus spears and slice the spears on rounds.
2
Heat the oil in saucepan and saute 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.

866

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 asparagus spears, 3 tablespoons extra-virgin olive oil, 1 shallot minced, 1/2 cup white wine, and more.

Yes, Asparagus And Saffron Farfalle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Saffron Farfalle

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