I’m sitting here waiting for the big storm that is headed for Southern California. Right now it is sunny and the billowy white clouds drifting over my home are beautiful…the calm before the storm.
Two nights ago, during the pre-storm wind storm, a couple of tiles on my roof were dislodged, the sweet dove that has been diligently sitting on her two eggs struggled to hold on, and the neighbor’s car cover blew onto my roof. Meanwhile, Juliet and I cuddled in bed and listened to the fierce winds howl. (We’re pretty worried about that dove, by the way. She’s small–probably a first-time bird mom–and she’s fiercely protecting two perfect white eggs. Sometimes nature can break your heart. )
So…I need comfort food to calm my nerves as we await what is being described as the “epic” storm headed our way.
Pasta. I needed pasta. Of course.
This recipe is adapted from Diana Henry’s cookbook Simple. Her cookbook is available on Amazon here or at your local bookstore.
Spaghetti With Asparagus, Peas and Saffron
Ingredients
- Pinch of saffron
- 3 T. boiling water
- 1 T. unsalted butter (melted)
- 2 shallots (minced)
- 1/2 C. dry white wine
- 1 C. vegetable broth
- 1/2 C. heavy cream
- Salt and pepper
- Lemon juice
- 7 oz. spaghetti
- 7 oz. fresh asparagus
- 1 C. peas
- Grated Parmesan
- Small tomatoes sautéed in butter
Directions
- Step 1 Put a pinch of saffron threads in a cup with 3 T. boiling water. Set the cup aside for about half an hour for the saffron flavor to infuse into the water.
- Step 2 Melt butter. Sauté minced shallots in the melted butter until they are softened (but not browned). Add dry white wine and boil the liquid down until you have halved the volume of liquid. Add the saffron water and vegetable broth. Boil the liquid down until it is reduced by about two thirds.
- Step 3 Stir in the cream and simmer until the sauce thickens. Squeeze in a little lemon juice to your taste. Adjust seasonings.
- Step 4 Boil spaghetti in heavily salted water until the spaghetti is al dente.
- Step 5 Steam asparagus.
- Step 6 Boil peas (I used frozen.) for about three minutes. Drain.
- Step 7 Toss pasta, asparagus and peas into the sauce. Top with finely-grated Parmesan.
- Step 8 Sauté some small tomatoes and use them to garnish the dish.
