Pappardelle Pasta in Saffron Cream|Print

Servings: 2

Salt

to taste

Unsalted butter

1 tbsp

Shallot

1/2, minced

Saffron threads

1 pinch

Heavy cream

2/3 cup

Salt

1/4 tsp

Ground black pepper

to taste

Lemon juice

1/4 tsp

Vanilla extract

1/4 tsp

Dried pappardelle pasta

4 oz

Parmesan cheese

2 tbsp, grated (plus for topping)

Fresh chives

2 tbsp, chopped

Lemon zest

1/2 tsp, grated

Pappardelle Pasta in Saffron Cream

Prep:

5 m

Cook:

20 m

Ready in:

25 m

Pour water into a large pot. Add salt. Bring to a boil.
In a skillet, melt butter over medium. Cook minced shallot and saffron for 2 minutes, or until softened. Add cream. Add salt (1/4 tsp) and ground black pepper. Simmer over medium-high for 2 minutes, or until thickened. Add juice and vanilla extract.
Cook pasta according to the package directions. Reserve 1/4 cup of the cooking liquid. Drain the pasta. Transfer the pasta to the skillet. Add the liquid. Add cheese and half the chives. Toss. Before serving, top with zest, more chives, and Parmesan. Enjoy your Pappardelle Pasta!