Creamy green vegetables and saffron pasta. The Italians don’t use cream very much in their kitchen ( mostly for desserts ). But in this recipe saffron and cream are a match made in heaven! The reason I love this pasta is that you can customize it easily with every vegetable that the season is offering you, using the seasonal vegetables is always better not only are they tastier, on top of that they are cheaper. The flavour of the saffron is what gives this dish most of is character, without overwhelming the vegetables, once the saffron turns the cream in that beautiful golden color, you know that you’re plate will look elegant and will be super tasty!
Ingredients
- 400 g of pasta ( any pasta will do I used mezze maniche)
- 2 sachets of saffron ( or 0,30 gr )
- 250 ml of heavy cream
- some white wine ( half a glass)
- a bundle of asparagus
- 2 zucchini
- 2 leeks
- 2 potatoes ( little)
- 2 legs of celery
- 2 cloves of garlic
- 1 cup of frozen peas
- 10 runner beans
- fresh basil
- some salt,
- pepper
- EVO
- Some Parmesan.
Wash, peel and chop all the vegetables. Heat some oil in a pan add the vegetables ( leave out the basil and the top part of the asparagus) season with salt and pepper, add the garlic and wine, let simmer, toss gently every 3- 4 minutes. When the vegetables are tender but still firm to the bite, insert the asparagus and slowly stir in the cream ( previously infused with the saffron) add the basil. Cook the pasta al dente, drain it and combine the pasta with the vegetables sauce, mix everything together and leave it for a minute so all the flavours can mellow together ! Enjoy buon appetito.
Zia Tata’s kitchen 