Pasta Primavera with Saffron Cream
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Ingredients 2 tablespoons EVOO – Extra Virgin Olive Oil 1 bundle thin...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.
Cooking tools:
- Pot
- Stove
- Skillet
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Serving bowl
- Spoon
- Kitchen timer
Ingredients
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 bundle thin springs asparagus, trimmed of ends and thinly sliced on bias
- 1 cup fresh peas
- 1/3 pound (a handful) thin green beans (haricots verts), cut into thirds on bias
- 1 bunch green spring onions, thin leeks or fat scallions, thinly sliced on bias, whites and greens separated
- 4 cloves garlic, thinly sliced or chopped
- Salt
- pepper
- 1/2 cup white wine or chicken or vegetable stock
- 1 cup cream
- 1 teaspoon lemon zest
- 1 pinch (about 24) saffron threads
- 1/3 to 1/2 cup chicken stock, vegetable stock or water
- Egg or semolina pappardelle or fettuccine
- 1 cup freshly grated Parmigaino-Reggiano, plus some to pass at table
- Finely chopped parsley, basil and chives, to serve
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