Servings: 2
to taste
Unsalted butter 
1 tbsp
1/2, minced
Saffron threads 
1 pinch
Heavy cream 
2/3 cup
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
5 m
20 m
Ready in:
25 m
  1. Pour water into a large pot. Add salt. Bring to a boil. 
  2. 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. 
  3. 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!