Rumi Spice
1 package pasta - fettuccine, farfalle, or your favorite
2 Tbsp Extra Virgin Olive Oil
1 red onion - chopped
4 garlic cloves - minced
1 bunch green spring onions - whites and greens separated - chopped whites
8 oz green beans or asparagus - chopped
1 Cup peas - fresh or frozen
1 yellow bell pepper - chopped
1 Cup broccoli - chopped
1 Cup vegetable or chicken broth
1 Cup Crème fraîche
1 lemon - zested
1 pinch Rumi saffron threads - about 20 threads
1 Cup fresh basil and parsley
1 Cup grated parmesan cheese
Bring a large pot of water to a boil for the pasta. Add salt and pasta to boiling water. Cook until al dente, stirring occasionally. Reserve ½ Cup of pasta cooking liquid, then drain well. Pour the pasta back into the pot.
Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add red onion, garlic, and whites of spring onion. Stir regularly, cook until onion is translucent (3-5 minutes).
Add green beans or asparagus, peas, pepper, and broccoli to the onion mixture. Sauté for 3-5 minutes, stirring occasionally. Cook until vegetables are tender yet crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
In a small saucepot, bring stock, crème fraîche, lemon zest and saffron threads to a low boil. Simmer 3 minutes to thicken then remove from heat.
Toss pasta with a wooden spoon for a full minute with reserved cooking liquid, vegetables, saffron cream sauce, grated cheese. Top with basil and parsley, and mix until incorporated.
Enjoy!
