Linguine with Spring Vegetables and Orange-Saffron Butter
| Yield: | 1 Servings |
| Categories: | Pasta |
| 4 | tb | Butter |
| 1 | pn | Saffron soaked in |
| 1 | tb | Hot water |
| Salt and pepper | ||
| 1/2 | lb | Asparagus |
| 1/2 | lb | Shelled peas |
| 1 | tb | Olive oil |
| 2 | Thinly sliced shallots | |
| 1/2 | Yellow pepper; thinly sliced | |
| 1/4 | c | Dry white wine |
| 1 | Orange; juice of | |
| 1 | Orange; zest of |
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