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Cook the spelt pasta until al dente in plenty of salted water, drain and set aside. Heat up a pot of salted water. Cut the asparagus and snow peas into pieces small enough to eat and blanch in boiling water for a minute. Rinse off in cold water.
Peel the garlic and cut very fine. Remove the seeds from the chillies and cut finely. Heat up a wok at a high temperature and add the spaghetti together with the oil, garlic and chillies and fry until the garlic is lightly browned. Then add the asparagus and snow peas and cook for a maximum of two minutes. Add the white wine and cream and simmer briefly. Then add the roughly cut parsley together with the herbs, saffron and a pinch of fleur de sel, mixing carefully for a minute or so, preferably by shaking the pan gently. This allows the spaghetti to absorb the sauce and the starch will thicken the sauce. Serve the creamy spaghetti with asparagus and saffron immediately. Enjoy!