Sunday, May 15, 2005

Tagliatelle aux petits pois, asperges et lardons


Tagliatelle with fresh peas, asparagus and lardons, smothered in freshly grated parmesan cheese. Posted by Hello

Whenever I don't know what to make for dinner, I make pasta. It's usually a one-dish meal and, as long as I make sure to throw fresh veggies in, a reasonably healthy one at that. Asparagus has been beautiful lately and the fresh peas looked fresh as well. When I found out that Davey (a.k.a. Best Friend and Brother) had never shelled peas before, I knew he'd have fun doing so and that convinced me to buy some. He insisted on onions as peas and onions are a favorite combination of his. And we also added a package of lardons, one of his favorite French foods which apparently don't exist in the States. They're basically little strips of bacon, but they're full of flavor and, if heated up in a pan, add a delightful layer to an otherwise vegetarian meal. And if you're wondering why the bit of onion in the photo looks florescent, it's because of my favorite secret ingredient--saffron.

Tagliatelle aux petits pois, asperges et lardons

1 bunch Asparagus, ends removed
500 g Tagliatelle
.1 g powdered Saffron
3 tablespoons Butter
1 medium Onion
250 g shelled Garden Peas
1 package Lardons (substitute bacon bits or small pieces of ham)
1/4 cup Chicken Stock
Salt, to taste
Parmesan Cheese, freshly grated

Cut Asparagus into 1-inch chunks. Roughly chop Onion. Bring large pot of Salted water to a boil over high heat. Add Asparagus and cook 3 minutes. It should still be quite crisp. Using a slotted spoon, scoop out asparagus and set aside in a bowl. Add Tagliatelle to boiling water and cook according to package directions, approximately 7 minutes.

While Tagliatelle cooks, place medium skillet over medium heat. Add Saffron, then Butter. Cook until Butter melts, moving it around so the Saffron is evenly distributed. Add the Onion and cook until translucent. Stir in Peas and cook another 2 minutes. Add Lardons and cook 5 minutes, stirring continuously. Add Chicken Stock and Asparagus, cook another 5 minutes, until Asparagus is heated through and peas and asparagus are tender. Add salt to taste.

When Tagliatelle is ready, drain it and toss with the Asparagus mixture. Serve with freshly grated Parmesan.

1 comment:

Mijo said...

Sounds really delicious.
It's great to cook pasta. You don't know what to make and with several ingredients you end with a beautiful dish.