Tagliatelle, Asparagus, and Peas with Saffron Cream
| Yield: | 4 Servings |
| Categories: | Main Dishes, Pasta |
| 8 | oz | Fresh pasta -tagliatelle or wide fettuccin |
| 1 | lb | Asparagus |
| 1 | lb | English peas |
| 1/8 | ts | Saffron threads |
| 1 | tb | Butter |
| 2 | Shallots; finely diced | |
| 1 1/2 | c | Heavy cream |
| Salt | ||
| Chervil; roughly chopped | ||
| 1 | Thin strip lemon peel; very thinly slivered | |
| Parmesan cheese | ||
| Pepper |
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