USA
RECIPES
-
Delverde® Bucatini with Creamy Saffron and Crispy Asparagus -
Delverde® Spaghetti with artichokes and eggplants -
Delverde® Conchiglioni Giganti with Peas and Carrots -
Delverde® Whole Wheat Fusilli with Green Beans and Squash -
Delverde® Whole Wheat Linguine with Favas -
Delverde® Mezzi Rigatoni with Creamed Asparagus -
Delverde® Orecchiette with Saffron Fennel and Baby Spinach -
Delverde® Whole Wheat Penne Rigate with Creamy Peppers -
Delverde® Penne Rigate with Gorgonzola and Pistachios -
Delverde® Spaghetti with Tomatoes and Roasted Pepper -
Delverde® Spaghetti with Parsley and Pecorino -
Delverde® Tagliatelle with Pesto and Cherry Tomatoes -
Delverde® Whole Wheat Spaghetti with Tomato Sauce -
Delverde® Farfalle with Zucchini and Pesto
Delverde® Bucatini with Creamy Saffron and Crispy Asparagus
INGREDIENTS
• 1 lb Delverde® Bucatini
• 28 asparagus tips
• 1 cup heavy cream
• 2 pinches of saffron
• 2 tbsp extra-virgin olive oil (we recommend Lucini® Premium Select Extra Virgin Olive Oil®)
• 2 garlic cloves, unpeeled
• salt and pepper
Bring the cream to a boil and add saffron.
Season with salt and pepper and let it reduce for a few minutes.
Set the saffron cream aside.
Heat olive oil with the garlic cloves until very hot, fry the asparagus tips until crispy.
Bring a large pot of salted water to a boil and cook Delverde® Bucatini until al dente.
Drain it and transfer to the pan with the saffron cream, sauté briefly.
Serve and top with the crispy asparagus tips.
SHARE
