Pappardelle with Spiced Butter

Pappardelle with Spiced Butter Recipe

I made a series of portraits on Sunday, sort of on a whim. Allow me set the stage. Each year the Bay to Breakers weaves it's way through San Francisco. It's a running race, and by that I mean, some people actually run the course. It's also a parade, and San Francisco dearly loves a parade. Elaborate costumes and floats are involved, and not even frosty temperatures prevent (at least some) participants from getting naked. People get drunk. Obliterated drunk. I saw a panda bear curled up under one of the trees in our park (minus his shoes and socks and jeans), and a watermelon slice passed out on the sidewalk outside a coffee 7p.m. So, even though the course brings the race with a few blocks of my house, I usually I stay clear of the mayhem. But this year, Wayne got a call on Saturday from a friend, and they decided at the last minute to run the race.

Pappardelle with Spiced Butter

The alarm clock went off at 6:30, they headed downtown, and I eventually made my way to the coffee shop and then up the hill to do some people watching. I took my Polaroid and a pack of film (10 shots), and started thinking about what sort of photos I might like to take. Sometimes in visually chaotic/busy situations I get overwhelmed, and my camera never comes out of its bag. When I'm crowded by people it's hard to find the little details or moments I find inspiring. But I've been wanting to shoot more portraits lately, so on my way up to Alamo Square I decided I'd focus on that one thing - individual portraits.

Pappardelle with Spiced Butter

I stood in one place for a long time, just outside of the main flow of people, on a corner, and proceed to have a great time. I typically shoot in quiet spaces, with all the time in the world. This was entirely different. Total chaos. Total strangers. I had to be quick - frame, focus, shoot. If I was going to go out of my way to ask a complete stranger if I might take their portrait, I wanted it to be worth it. So, the learning curve was steep, and the little things added up. For example, I learned from the first shot that I needed to step a touch closer to the subject to get the framing I was after, and I learned from the second shot that too much head space cuts off nice costume details. That sort of thing. Anyhow, I thought I'd share my four favorite portraits from the day.

Pappardelle with Spiced Butter

I didn't find Wayne and Mirah until later - we walked around a bit more, had lunch, and then I spent the better part of the afternoon paging through Yotam Ottolenghi's new cookbook, Plenty. I've long been a reader of his new vegetarian column in the, and most of you know what a fan I am of many of the Ebury books. It was nice of them to send me a copy. I decided to do a riff on Yotam's Saffron Tagliatelle with Spiced Butter for dinner. It's a pasta dish tossed with vibrant Moroccan-inspired spice butter made from a blend of eight spices - ginger, paprika, cinnamon, coriander, turmeric, good. I used a dried pappardelle egg pasta, and tossed some asparagus into the mix to work a vegetable onto the plate. It made for a nice spring supper.

Pappardelle with Spiced Butter

So, that was my Sunday. I'm off to Monterey for a few days. I hope you all enjoy the rest of your week (and this pasta if you make it)... -h

Pappardelle with Spiced Butter

Yotam uses fresh, home-made saffron tagliatelle (the recipe is included in the book), but wanting to throw together a something quick so I opted for a good-quality dried pappardelle I had on hand. On the spice front, you will definitely get some heat from the cayenne pepper, so scale back a bit if you are sensitive. Also, feel free to double up on the spice blend, I've been using the extra in all sorts of things - from eggs to vinaigrettes. Also, this recipe make quite a good amount of spiced butter. Use as much or as little of it as you like. You can always reserve any leftover for drizzling on potatoes, crepes, vegetables, etc. later in the week.

1/4 teaspoon saffron threads
pinch of salt

1 stick / 4 oz / 100 g butter
2 tablespoons extra virgin olive oil

6 medium shallots, chopped
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
scant 1/2 teaspoon cayenne pepper
1/4 teaspoon red chile flakes
1/4 teaspoon ground turmeric
1/4 teaspoon+ fine grain sea salt
black pepper

1/2 pound / 8 oz / 225 g dried pappardelle egg pasta
1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds

splash of cream
1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped parsley

Place a large pot of water over high heat and bring to a boil. In the meantime, use a mortar and pestle to crush the saffron and salt into a fine powder. Set aside.

To make the spiced butter: Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit. Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm).

Salt the water generously and cook the pasta per the package instructions, or until al dente. Barely thirty seconds before the pasta has finished cooking, add the asparagus. Drain and return the pasta and asparagus to the pot. Stir in the saffron salt. Pour about half of the spiced butter over the pasta, add a small splash of cream, and toss well. Taste, then ask yourself if you need to add more spiced butter or salt. I suggest adding more butter until it is to your liking, then reserve any leftover for later use (see head notes). Serve the pasta in a large bowl, or divided across plates, sprinkle with pine nuts and herbs.

Serves 4 - 6.

Inspired by the Saffron Tagliatelle with Spiced Butter in Plenty by Yotam Ottolenghi. Ebury Press, May 2010.

Prep time: 20 min - Cook time: 10 min

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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That mix of spices sounds positively heavenly! The whole thing sounds kind of Indian, but then with the pasta and the pine nuts, and the jolt of bright, fresh herbs... wow! I can really see that being delicious. So creative. Kudos.

Coco @ Opera Girl Cooks

I just picked up some great asparagus and mint at a local farmer's market--I think this will be dinner tomorrow night!


Heidi - I like many of your recipes, and this sounds good. However, I went to the site you mentioned - Yotam Ottolenghi as The Guardian's New Vegetarian - and found it snooty in the extreme. I am an experienced cook, and a vegetarian from childhood - but recipes with ingredients like "sorrel and samphire...alphonso mango...rosewater and ras el hanout...conchiglie with saffron..." - and that's only the FIRST PAGE - pretty much define pretentiousness and inaccessibility in my book.


I've never run Bay to Breakers, but I always enjoyed watching people prepare for the race and absolute crazy randomness that never failed as an outcome.
This pappardelle recipe is going on my list of dishes to make. I love all of the spices in this recipe, great idea to double it.

Christine @ Fresh Local and Best

This looks so divne, hearty and tasty! The combination of spices is intriguing. A must try - thank you for sharing.

Lisa {AuthenticSuburbanGourmet}

Isn't "Plenty" wonderful? I've been a big fan of the Guardian column since it started too. Have you tried the two potato vindaloo? Heavenly.


The words "spiced butter" caught my eye. Butter is heavenly, spices are heavenly, but spiced butter? On lovely al dente pappardelle? With pine-nuts?! Mint?! Parsley?! You are genius. This sounds absolutely wonderful! :)


This looks delicious and wonderful.

I shall make it as soon as my self-imposed "pasta ban" is over. Pasta-ban is in place because I often fear turning into a noodle myself I eat them so often. Like a ridiculous amount of often. Every day if I let myself.


Mersea, I wonder if there's a regional difference here? Sorrel grows like a weed in my garden, and samphire is readily available. I think of ras el hanout and rosewater as pantry staples, and use saffron routinely. The only thing I'd struggle with is the mangoes.


Lovely chiaroscuro, throughout the sequence. And a joy to read the learning curve involved. I'm coveting Plenty, something awful....

Enjoy your time away!


heidi, bravo on the portraits! i love what you captured, and i admire your willingness to work outside of your usual comfort zone.

(of course, the pasta looks delicious)


A very tasty looking pasta dish. I like the different textured ingredients such as pine nuts and beans. Yum.

Mark @ Cafe Campana

Lovely portraits. Lovely recipe.


Good food. Good fun. The photos from your polaroid look nostalgic! Another nice recipe and story from you :)

The Artist Chef (Joanie)

Oh I love all the spices in this dish - what a great combo of ingredients!

Simply Life

Love the photos. And the recipe, well, that goes without saying.

Christie {Honoring Health}

The colors in the portraits are amazing and the pasta with the spiced butter is fantastic!

Nisrine@Dinners and Dreams

Sounds like a fun weekend in SanFran!

Can't wait to get my hands on a copy of 'Plenty', that pasta looks really good........


This piced butter sounds wonderful. I love the idea of using it with eggs. Yum!


These are beautiful portraits; I have seen photos of a San Fransico parade before (my brother lives in the city) involving naked people wiith painted bodies on bicycles; did you not see them this year?
I made another Ottolenghi recipe a while ago and loved it. This one sounds great too!


The sound of all those spices in that butter sounds fantastic! I love a warm, well-spiced dish.

Samantha Angela @ Bikini Birthday

I guessed the recipe was inspired from 'Plenty' just by reading the title- this book is a goldmine, even though you can get many of the recipe from the Guardian.
For the ingredients, I think Ottolenghi exploits such a huge variety that I always find some ideas for cooking. When you actually go to Ottolenghi's restaurant, you always find many dishes from the cookbooks with seasonal replacements, so I'd say they are the first ones to adapt to what tastes good right where you are. Now that I live in Germany I'm leaving out samphire recipes, but have now an abundance of lovely chard and it is definitely easier to come across many turkish cheeses.


Yum! I've been saving some saffron pasta from Dean and Deluca in my cabinet for a while now...I think their appearance should be made here. Thanks!


This looks absolutely amazing! How is it that it's 9AM in the morning in Chicago and I want to be eating this NOW.
I make my own homemade papperdelle, pretty easy, and with the butter and spices.....YUM.
I think I may have to pick up a copy of "Plenty" as well.
Thank you!


Wow this look incredible! I love food with Safron.

Aysegul @ nysdelight

This dish looks fabulous! What a fantastic celebration of spice. I'm going to try it. Recently, I have been using a lot of cayenne pepper in a celebration of Spring and this refreshing and spicy lemonade.


I've had "stranger portraits" at the top of my photography goals for about a year, and can never get up the nerve. These are fantastic, and congrats for getting over the hurdle it takes to do these. I know how hard that can be.

jen maiser

Wow! I'm making this tonight. I am so happy to have found your blog and recipe corner. I am a former SF girl now living deep in the rainforest in the South Pacific of Costa Rica. Running and watching the Bay to Breakers was a great treat when I lived in Marin and SF- I used to live in Rincon Towers on the water's edge. I'm making this delicious dish tonight. When the gang comes home from the evening surf session they're in for a big treat!

Kathleen Hayes

Why oh why am I reading food blogs while on a cleanse? This looks fantastic and is on my short list when I decide to enough is enough:)

The French

Gosh I'm hungry reading this. Love the portraits - the grainy feel adds a sense of mystery but the front on stance is revealing too. Intimacy and distance combined.
Quick question to all reading this - Have pine nuts rocketed in price in your part of the world as they have here in the Middle East? Someone said that it's because they've suddenly been classified as a 'superfood'. Anyway 60g worth won't break the bank.


What an interesting combination of spices! I'm so intrigued...thanks!

Appetite for Conversation

Heidi - I LOVE your take on Bay to Breakers. Such a refreshing change of pace.

HS: Thanks Sam, I hope to cross paths soon - it's really been too long.

sam breach

Could you use harissa in this recipe or would it just be a little too much?


And PS - I think my mum is getting me Plenty for my Birthday in June. I just got their first book from Omnivore books and I love it.

sam breach

This recipe would be made right now, for breakfast, but Marin farmer's market is tomorrow, and I want the fresh asparagus from there to be in it. Also, want to check to see if I my extra heavy shocks are working after I eat it. I am an active BASE jumper and skydiver, and your recipes account for bigger canopies, and more time on the elliptical...probably an extra hour apologize to my body in advance. Pine nuts, too. Why not add butter? All of my favorite things at once.

Be still my heart!!!


That parade sounds pretty entertaining! Love the photos. I'm also excited to try out this recipe. Looks delicoius!

Andrea (Sweet N Green)

I love the combination of flavors in this pasta. Thank you for the recipe and for sharing your photos.


Another lovely recipe, as usual! I love the sound of the spiced butter; will have to give it a try at some point.

And I absolutely loved your portraits! Seems like you were able to find the tamer folks (one of my guy friends was a "Hooters Girl" and took it to the extreme), but they're lovely all the same. :)

Kimberly @ Poor Girl Eats Well

This is my first comment on your site, which I LOVE by the way! I was wondering what type of Polaroid camera you have. I have been looking for a Polaroid, but wasn't sure which to buy, and I really like the tones in these pictures. THANKS! (also, this recipe looks delicious!)

HS: Hi Cdubsie, These are from a sx-70, it's a lot of fun.


Another gorgeous and amazing recipe from Heidi! Thank you! Can't wait to try this... I'm totally drooling.

Kendra (

Heidi, I love the look of these portraits. I've been looking at Polaroid cameras...would you mind telling me what model you have? The pasta looks amazing!


Would vegan margarine work in this dish, or is butter absolutely necessary? Thanks--this looks wonderful. Just trying to figure out how to make it for the vegan bf.

HS: I think I'd skip the vegan margarine...if I were doing a vegan version, I might take the whole thing in a slightly different direction - coconut oil, spices, & some sort of Asian noodles? Something like this.


I love the use of the Poloroid for these portraits. It gives them texture. Such awesome composition. And this pasta looks good too!


This looks delicious! I would have never thought about making a spiced butter as the base for my flavoring... will have to try this soon!


I love the Plenty book. Just made the globe artichokes with crushed broad beans - to die for. Nearly every recipe has a little post-it stuck to it.

Your making me homesick with talk of Bay to Breakers. I never got naked (I don't think...) but have plenty of stories from that event. I once had a friend who woke up in a shopping cart and nowhere close to the breakers.


Those shots are great! And so is the recipe. It's reminding me that I haven't eaten lunch yet...

Michelle @ Find Your Balance

Both looks and sounds fantastic! Put the ingredients on my grocery list for tomorrow!

Annmarie Kostyk

soooo good. just made the sauce up and the house smells fabulous! i was recently gifted your lovely cookbook, my cupboards are full of new fun things!


Heidi, I started churning my own butter with fresh cream from a local farm that raises beautiful, well-loved grass-fed Jersey cows.I just began experimenting with the additions like spices, agave, my herbs, tuffles, nuts, dried fruit, hemp, cocao, you name it, anything I thought could be tasty...I can't wait to try this with my butter!


Looks great. I'm going to make it tonight. Saw a talk on inspiring me to become a weekday vegetarian - this might help to convince the family that vegetarian recipes can be totally delicious

Elly Toft

Sounds awesome. Just ordered the cookbook and have the other one at home. Mersea, I disagree about Yotam being pretentious. I think his recipes are a reflection of his location. He is in London and has access to ingredients that are not readily available everywhere (in Chicago anyway, don't know where you are). The recipes of his that I have made have all been REALLY good. Give him a try.


I've never heard of this recipe before! It looks so freaking good. Awesome.


Looks yummy! I'll definitely have to try this recipe. I have a weakness for any pasta and butter combination.

I loved the portraits too.


what a fun day! great shots :)

the pasta looks lovely and i'm sure i could find all sorts of uses for the spiced butter!

have a great time in Monterey - i'm heading over that way later this summer!

heather @ chiknpastry

This looks positively heavenly. I can only imagine how good it would be with homemade pasta...I need to get on that. xxSAS

Sarah from 20somethingcupcakes

Can someone answer this? Does Yotam have more than one cookbook. I have ordered PLENTY and would love any other books he's done. I thank you for this post. I can't wait to make this dish. Your blog is awesome!!

HS: Two books Jewels, Ottolenghi & Plenty.


I can't wait to try this recipe - it combines some of my favorite spices with one of the best meals in the world - butter + pasta! So divine!

(I'm based in Monterey currently - I hope your trip down here is/was lovely, and if you're ever looking for local foodie secrets, let me know!)


Hi Heidi! You're right, the photo turned out pretty well! I'm actually a brunette in real life so it was fun to play the part for a day and actually the wig kept me warm! It was so nice to meet you – I think there must be some serendipity that we ran into each other again!

HS: It was great meeting you as well Alicia! Thanks for being such a good sport. I'll look for you in the neighborhood (as a brunette ;)..


I love your portraits! I'm always so nervous to ask strangers if I can take their photo, you did an awesome job, so worth it! The flavors in this pasta sound delicious, and for some reason I've never thought to cut asparagus into rounds, but it makes total sense for a dish like this!


Sounds like you had a fun Sunday. The Bay to Breakers is always an experience! I actually just won a giveaway for this cookbook. Your pasta dish looks delicious, I'm even more excited about it now!


Your portraits are awesome! And the pasta looks great too!



Only you could make the wild world of B2B look like a glamor shot for Anthropologie - what GORGEOUS pics! You find (and create) such beauty, grace, and elegance in the world.

- Jen


Wonderful, just wonderful! I made an inexpensive version of this dish tonight. Pine nuts were $8, asparagus expensive and woody-so I subbed in slivered almonds toasted and 10 oz. baby spinach wilted in. Everything else kept the same. I ended up using almost all of the spiced butter to get the dish as spicy as I prefer so next time I'd use 1/2 stick of butter with the current amounts of spice and use it all! The saffron salt and the mint and parsley added just the right touch! Thanks for (another) wonderful recipe-I'm sure it is just as wonderful as written, I just didn't want to spend the extra $12. love your blog and your photos. Look forward to your posts every week!


Yet again your images are inspiring & so invocative. What a great shot of the boy clown!
I love papardella as it looks so wonderful when served but I have also used long mandolined slices of green & yellow zucchini in its stead for those who are wheat intollerant. The yummy spiced butter will be a fantastic addition to both. Many thanks.


I had most of the ingredients on hand so I made this last night for dinner. It was fantastic. Thanks for posting this.


Made this for dinner last night and it was amazing. My husband said he only wanted a bite because he'd already eaten, but as soon as he tried it he went and got a bowl full! The spices and shallots are fantastic. I think the 1/4 tsp of saffron really sealed the deal - lovely flavor. Thanks for this great recipe.


What a great post! Love the recipe, and the story that came along with it. Sounds like a fun Sunday...


This looks so fresh and lush at the same time! And love the portraits, unique and entertaining. Made me smile. :)

The Cilantropist

Ohhh, this looks absolutely great! It would fit perfectly with the weather we have been having here in Copenhagen lately.

Thank you for a great blog; it inspired me, and I have now started my own:

Thanks, Kristina

Kristina Tom-Petersen

I want the guts to take photos of strangers. Living in London would find me some great characters too... I'm not a shy person but I just don't have the guts to do that. I love these polaroids too, well done!! As for the pasta... yum.

Millys Mini Kitchen

Fabulous recipe Heidi - so good in fact that I hotfooted straight out to a bookshop to eyeball Plenty. A gorgeous looking book. If I wasn't already well over my baggage allowance I'd have bought it on the spot..... will have to wait till I get home to order it. Love the photos too.


I love your photos! And the pasta looks inviting.

The Purple Foodie

Definitely a great combination of spices for the pasta! I'm sure the asparagus played well in it! Love the portrait shots as well!


First time commenting and want to mention that this site is lovely.

I made this dish, but had to improvise a bit, since I wasn't up for shopping for missing ingredients. I decided to make my own pasta with my not-used-often-enough pasta machine.

Here's an interesting but delicious variation:

I used peas instead of asparagus. I didn't have heavy cream so I used a low fat greek style yogurt - like 1/2 cup. I added about 1 cup of the saffron/salt pasta water, since it seemed dry and I didn't want to add more heat (pepper spice). Instead of pine nuts, I used chopped, toasted, blanched almonds. Lastly, I drizzled a little honey over the pasta because I felt it needed a little sweetness to balance out the heat of the pepper. The honey made a HUGE difference! I've never used honey in that way (over pasta) but it truly worked wonders!

This dish goes nicely with a NZ Sauv Blanc, BTW. Yum!



This dish pleased me to no end. I made it tonight, with 1 slight change -- I had no cream so used goat's milk instead. So delicious!

I served it with a little sparkling white from Columbia Valley. Next time, I'm tossing it some butter poached lobster - to form a nice/interesting pasta paella...



I love your portraits.You've been blessed with an amazing instinct for incredible pictures.



Sounds like college. And this looks/sounds incredible.


Wow!! I will be trying this out tomorrow! So funny, I was in SF this past weekend and thought everyone was saying the "Beta Blockers" race...glad to have that cleared up :)

michelle @ pretty mommy

Heidi, I saw this and became immediately obsessed! I made it last night, although I used green beans because my store was out of asparagus (boooo), and I subbed in cheaper almonds for the pine nuts. I think I accidentally used to much of the spices, but I love boldly spiced things, so I didn't mind one bit! It was amazing!!! My boyfriend loved it too. Thanks for the post, and love the photos!!


I have to make this pasta this weekend ! It is the spices, plus I am on a pasta kick .. it is definitely possible to eat pasta every night of the week.

My friends from SF ran/walked in the B to B .. he sent me some very funny photos ,! What fun ..


Great pictures! I'm always a little nervous about taking pictures in crowds so it was nice to hear it's not just me being skittish. Will try the recipe too!

Ana Sofia

Wow that recipe sounds amazing!! thanks for sharing to the rest of us!

Chocolate Freckles

I made this last night. Loved it!


That pasta dish looks amazing. I love egg noodles and asparagus, I'm sure the spices and butter make it heavenly. :)


Jenn (Jenn's Menu and Lifestyle Blog)

Beautiful portraits.... this dish looks amazing, too!


This looks like a recipe that would work well with homemade noodles. I made those last night, and did a post about it this morning. Come for a visit.

Window On The Prairie

i was about to make this and then started browsing your other asparagus recipes. so instead i made the walmnut miso noodles. i used soba, rice wine vinegar and just added mint and chives at the end. oh, and i drizzled a little bit of siracha on top.

i always enjoy your recipes. thank you for shaing.


One of the the absolute best dishes that I have made of yours yet! Got lucky and found mint in the bargain bin at Rainbow and used freshly shelled peas from the farmer's mkt. It turned out sweet and delightful.

Last night my boyfriend and I had a friend over who had literally just stepped off the plane from Bali and was welcomed into our home and back to SF by this wonderful meal. thank you.

Julie Akiko

That pasta looks so fantastic. I bet the pine nuts go great with it.

Amber Shea @Almost Vegan

I made this tonight and it was delicious. I added just a tiny drizzle of agave and I think it helped some of the spices pop. I will surely make this again.

Anne Marie

I'm always curious why so many people post a comment without actually having made the recipe. I made this one this evening...what a pleasure! Just for me me & my husband...emailed a photo to our foodie son. Everyone's happy! I added some spring peas...oh yeah!


I love the combination of all these spices with the pasta.
I'll try it soon. Thank you!!!

Elisabet Figueras

My husband made this for the two of us this evening. It was a wonderful and very unique combination of flavors. Thanks for sharing!


Thank you for the recipe. I initially dismissed it and then came back to it and cooked it on Friday evening. It was beautiful, very satisfying and something different! I adopted it a little and it worked very well: used broccoli instead of asparagus, fresh ginger instead of powder, did not have turmeric and instead of buying the powder stuff simply omitted it. Found some beautiful fresh pappardelle from a good shop. Used a little cream cheese instead of cream...and somehow the combination of flavours was spot on...thank you:-)


What a great website! Your recipes look so good! I definitely want to give a recipe like the Pappardelle a try!


Wonderful as usual! Thanks!


I made this the other night for an impromptu dinner party, and it was a smashing success! I added fresh peas and some shrimp to it, too, and my diners were raving about it for the whole meal!


Can't wait to try this! I have some parsley and mint in my garden and pappardelle in my pantry. Definitely a quick, go-to meal. Thanks!


Wow! This looks incredible and is making me much hungrier than I already was! I am going to try it out this week.
Thanks Heidi!

emma. our kitchen

This made a beautiful and delicious spring Sunday supper. Thank you! Thanks also for the link to the Guardian site, which I will mine.


wow, look at that, I'm already drooling, great color, looks delicious


I made a vegan version of this tonight using Earth Balance and eggless pappardelle (I omitted the cream), and it was *fantastic*. I'm not sure I would use any substitute other than EB, thought -- it's really the only stand-in for butter that has the same great, rich flavor.

Anna @ D16

Such beautiful, calming portraits on a crazy day. Well done.

Love the rich spice mixture showing off on the pasta. Its like I can smell the rich scents right through your photos.

Livin Local

Thank you so much Heidi, this recipe was delicious! Followed it to a T and came out great! Wouldn't change a thing.


I just have to say I love your photography style - everything looks like it's from Italy five hundred years ago. Beautiful.


My boyfriend and I just made this with green peas insead of asparagus and toatsed sunflower seeds instead of pine nuts and it WORKED. Wonderful!

Rosalind Fairfax

I made this last night & it is DELICIOUS! I did add some peas and spinach to the mix, but definitely one to make again! Thank you!


Yum! Yum! Yum! Had some wild asparagus from the farmer's market and made it last night. I had no cream and it was still fantastic. I was thinking of swapping in some greek 2% and just plain forgot once I had one taste! Now, the leftover butter is calling to me. Such intriguing, can't put your finger on it, delicious flavors. Love the idea of shrimp in it as a picnic salad..maybe seared scallops? THANK YOU for posting this!


Wow. This was amazing. I used half the butter but the same amount of spices. It was perfect!!! I kept going back for more. Thanks so much for a delicious weekday dinner that made my day so much better!

Katya Simkhovich

I just made this for lunch and it was superb. So amazing! The mint added such a nice contrast to the spices. Heidi, you always post the best recipes!

Thank you!



This recipe was superb. So much flavor for so little effort. Really amazing.

Thank you for this site. I decided try being a vegetarian for a month and the recipes here have been fabulous. Looking forward to your new book.


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