Pappardelle with Peas and Asparagus in Orange Saffron Sauce
Elevate your pasta night with this vibrant and sophisticated Pappardelle with Peas and Asparagus in Orange Saffron Sauce. Tender pappardelle ribbons are coated in a creamy, citrus-infused sauce that strikes the perfect balance between sweet and savory, thanks to the delicate flavors of orange juice, saffron threads, and a touch of Parmesan. Fresh spring vegetables like asparagus and peas add a pop of color and texture, making this dish as visually stunning as it is delicious. Ready in just 40 minutes, this recipe is perfect for a quick yet elegant weeknight dinner or a crowd-pleasing main course at your next gathering. Garnished with fresh parsley and extra Parmesan, each bite is a celebration of seasonal, gourmet goodness.
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Recipe Information
Ingredients
- 12 oz pappardelle pasta
- 1 bunch asparagus
- 1 cup peas
- 2 tbsp olive oil
- 1 medium shallot
- 2 cloves garlic
- 1 tbsp orange zest
- 1 cup orange juice
- 0.5 cup heavy cream
- 0.25 tsp saffron threads
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to boil. Cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set it aside.
While the pasta cooks, prepare the vegetables. Trim the woody ends off the asparagus and cut into 1-inch pieces. In a medium saucepan, blanch the asparagus and peas in boiling water for 2 minutes. Drain and set aside.
Heat the olive oil in a large, deep skillet over medium heat. Finely chop the shallot and garlic, then add them to the skillet. Sauté for 2-3 minutes, stirring until soft and fragrant.
Add the saffron threads, orange zest, orange juice, and heavy cream to the skillet. Stir well to combine and simmer for 5 minutes, allowing the saffron to infuse and the flavors to meld.
Stir in the grated Parmesan cheese and season the sauce with salt and black pepper. Add a few tablespoons of the reserved pasta water if the sauce needs thinning.
Add the cooked asparagus, peas, and drained pappardelle to the skillet. Toss everything together gently to coat the pasta in the sauce.
Taste and adjust seasoning, if needed. Sprinkle fresh parsley over the top as a garnish.
Serve immediately with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 46.2 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
