this is a seasonal and very easy -but impressive- pasta recipe perfect for the coming of spring

quantities for 2 abundant portions

ingredients

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• linguini or spaghetti: 200g
• spring onion: 1
• asparagus: 250g
• saffron: 1 sachet (circa 0,120g)
• walnuts: 30g
• plant based cream: 2 tablespoons (optional)
• salt
• pepper

if you prefer, you can use any other type of pasta you like

procedure

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1. mince the spring onion separating the green part and setting it aside as we will use it to garnish.

2. cut the asparagus in three parts and then slice each of them into four strips. this shape will help them stick to the pasta, but you can also chop them as you would normally do.

3. sautè the white part of the spring onion in a pan with some extra virgin oil, then add the asparagus and a pinch of salt to help them soften.

4. add a splash of water to help them cook faster, cover with a lid and wait for them to be ready.

5. in the meantime, heat up the water for the pasta.

6. mix the saffron powder with two teaspoons of warm water and let it sit for a moment.

7. now if you like, add the plant based cream to the saffron mixture, as it will make the pasta creamier, and pour everything onto the asparagus when they’re cooked.

8. add salt and pepper to your liking.

9. strain your pasta, transfer it to the pan and mix everything well together at low heat.

10. plate your pasta and sprinkle on top some walnuts -that will give the pasta a very nice crunch- and the green part of the spring onion.

just like with most of pasta recipes, it’s always good to save a couple tablespoons of pasta water and att it to the sauce to help the pasta absorbing it