Pasta Primavera with Saffron Cream Sauce

Name: Pasta Primavera with Saffron Cream Sauce
Ingredients: 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

Are you looking for a delicious and impressive pasta dish to serve to your friends and family? Look no further than this recipe for pasta primavera with saffron cream sauce.

This classic Italian dish gets an elevated twist with the addition of saffron, which adds a unique flavor and a gorgeous color to the creamy sauce. Plus, with a variety of seasonal vegetables, this dish is perfect for using up any produce you have on hand.

Pasta Primavera with Saffron Cream Sauce

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Ingredients

Pasta Primavera

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

Saffron Cream Sauce

1 Cup vegetable or chicken broth
1 Cup Crème fraîche
1 lemon - zested
1 pinch Rumi saffron threads - about 20 threads

Mix-ins

1 Cup fresh basil and parsley
1 Cup grated parmesan cheese

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Directions

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!