Creamy Saffron Pasta

Ingredients

• 1.5 tsp saffron threads ((Note 1))
• 14 oz long pasta (pappardelle, tagliatelle or linguine (Note 2))
• 2 tbsp butter or olive oil
• 2 clove garlic (crushed )
• 2/3 cup white wine (or stock (Note 3))
• 1 cup heavy cream
• 1/3 cup Parmesan (finely shredded)
• 2 lemon juice
• 1/2 lemon zest
• 1/4 cup pistachios (finely chopped (optional))

Instructions

1. 1

   Crush the saffron threads using a pestle and mortar. Add 2 tablespoons of hot water and set aside.

2. 2

   Bring a large pot of salted water to the boil and cook your pasta until al dente. Reserve a little pasta water before draining.

3. 3

   In a large pan, melt the butter over medium heat. Add the garlic and gently fry for a minute or so, until soft and fragrant.

4. 4

   Pour in the white wine and let it bubble away until reduced by half.

5. 5

   Stir in the saffron water (including the threads) and let it gently simmer for a minute.

6. 6

   Reduce the heat to medium/low and pour in the heavy cream, then stir in the grated Parmesan. Let it simmer for a few minutes until slightly thickened.

7. 7

   Remove from the heat, then stir in the lemon zest and juice.

8. 8

   Add your drained pasta to the sauce. If it needs loosening, add a splash of the reserved pasta water. Mix well so everything is coated and glossy.

9. 9

   Serve and top with chopped pistachios if using.