Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Linguine with Spring Vegetables and Orange-Saffron Butter

From the book Fields of Greens by
Serves 2 to 4


We make this celebratory pasta in the spring with fresh peas and tender young asparagus. To keep the butter from breaking, toss it with the pasta right before serving. It will coat the noodles and make a fragrant sauce. The chive blossoms are lovely with this dish; use them sparingly since they can be quite strong.


4 Tbsp. unsalted butter, softened
1 generous pinch of saffron threads, soaked in 1 tablespoon hot water
~ Salt and pepper
½ lb. asparagus, woody ends snapped off
½ lb. English peas, shelled, about ¾ cup
1 Tbsp. light olive oil
2 shallots, sliced
½ red or yellow bell pepper, thinly sliced
¼ cup dry white wine
~ Juice of 1 orange, about ⅓ cup
~ Zest of 1 orange
½ lb. fresh linguine
~ A sprinkling of chive blossoms (optional)
~ Grated Parmesan cheese


  1. Set a large pot of water on the stove to boil. Cream the butter with the saffron, ⅛ teaspoon salt, and a few pinches of pepper. Set aside.
  2. Slice the asparagus diagonally into 2-inch lengths. When the water boils, add 1 teaspoon salt. Drop the peas into the boiling water and cook until just tender, about 1½ minutes. Scoop them out and rinse under cold water. Drop the asparagus into the boiling water for 2 to 3 minutes, until just tender. Scoop them out and rinse under cold water. Set the peas and asparagus aside. Keep the water boiling.
  3. Heat the olive oil in a large sauté pan and add the shallots, peppers, ¼ teaspoon salt, and a few pinches of pepper. Sauté over medium heat for 4 to 5 minutes, until the peppers are softened. Add the wine and orange juice; continue to cook over medium heat for about 3 minutes, until the liquid is reduced by half.
  4. Meanwhile, cook the pasta in the boiling water until just tender. Just before you drain the pasta, reduce the heat under the sauté pan and add the asparagus, peas, ¼ teaspoon salt, and the orange zest to the peppers and shallots. Drain the linguine in a colander, shake off the excess water, and transfer the pasta to the pan. Quickly toss the vegetables and pasta together, then add the saffron butter. The butter will combine with pan juices to make a light sauce. Sprinkle with the chive blossoms and serve with freshly grated Parmesan.

This content is from the book Fields of Greens by Annie Somerville.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by Pat Bitton on Jun 6, 2012 at 1:21 PM PDT

It sounds delicious, but if this is a spring recipe, I can’t help wondering where the bell peppers are coming from ... I’d substitute something else colorful that’s in season, like beets or carrots.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice