Time: 25 min.
Complexity: easily
Servings: 2

Saffron pappardelle for a candlelit dinner - a detailed recipe.

Ingredients:

• 115 g pappardelle pasta
• 1 tbsp (15 g) unsalted butter
• 1/2 small shallot, finely chopped
• A pinch of saffron
• 2/3 cup heavy cream
• Salt and freshly ground pepper
• 1/4 teaspoon lemon juice
• 1/4 tsp vanilla extract
• 2 tablespoons grated Parmesan cheese, plus more for serving
• 2 tbsp. l. chopped chives
• 1/2 tsp grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pappardelle pasta, saffron, Parmesan cheese, cream

We recommend

Preparation:

Step 1
• Cook the pasta in boiling salted water, uncovered, as directed. Drain, reserving 1/4 cup of the liquid for the sauce.
Step 2
• Meanwhile, melt the butter in a skillet over medium heat. Sauté the shallots and saffron, stirring occasionally, until the shallots are soft, about 2 minutes.
Step 3
• Pour in the cream, season with 1/4 teaspoon of salt and ground pepper, increase the heat, and simmer until the sauce thickens, about 2 minutes. Add the lemon juice and vanilla extract.
  
  Add pasta, cooking liquid and Parmesan; stir to combine.
Step 4
• Serve the creamy pappardelle with lemon zest, remaining chives and cheese.

Votes: 7