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Mafaldine with asparagus, tomatoes and saffron

Mafaldine with asparagus, tomatoes and saffron

Main dishes

Pasta ribbons coated in a creamy sauce with asparagus, tomato, saffron, and pine nuts, lightly browned with olive oil. A springtime pasta dish.

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Recipe from Nosferatü, Joseph, adapted by Recette de cuisine ·

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Spring pasta dish, featuring asparagus and tomatoes combined with a creamy sauce flavored with saffron.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodCooked in water first, then in a pan.
  • Vegetarian

Ingredients

4 people
  • $1.29
  • $0.10
  • $0.32
  • $5.65
  • $0.82
  • $0.09
  • $0.03

Directions

  1. Make an incision lengthwise down the asparagus spears, then blanch them in boiling water for 3 minutes.
  2. Finely chop the onion and garlic, and sauté them in the olive oil. Add the asparagus, diced tomatoes, saffron, and pine nuts. Cook for 7 minutes, then stir in the cream.
  3. Cook the mafaldine for 9 minutes in plenty of boiling, salted water. Drain and serve with sauce.

Equipment

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Before you start

Ingredients

  • 350 g of mafaldine
  • 150 g of asparagus
  • 100 g of cream
  • 100 g of fresh tomatoes
  • 50 g of onion
  • 25 g of extra virgin olive oil
  • A pinch of saffron
  • 25 grams of pine nuts
  • 1 clove of garlic
  • salt and pepper

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