Creamy saffron pasta

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 10
Servings 4
Time 20

Ingredients

  • 500
    g
    linguine pasta
  • 75
    ml
    butter
  • 100
    g
    fresh asparagus or broccoli florets, chopped and blanched
  • 100
    g
    fresh peas, blanched
  • 100
    g
    mangetout, blanched
  • 0
    For the saffron cream
  • 500
    ml
    cream
  • 0
    6 saffron threads, soaked in a little warm water
  • 2
    ml
    dried-chilli flakes
  • 0
    freshly ground black pepper
 

Method

15
 
To prepare the saffron cream Heat the cream, saffron threads with water and dried-chilli flakes over a medium heat until heated through. Season with freshly ground black pepper. Cook the linguine in salted water until al dente before draining, tossing in the butter, and stirring through the vegetables and saffron cream. Serve immediately.
 

Read more on: starch  |  slow cook
 

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