Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, blanch Vegetables in boiling salted water for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain well.
In a small bowl, steep Saffron threads in 2 tablespoons of warm Heavy cream for 10 minutes.
In a large skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce by half (about 3-5 minutes).
Pour in remaining Heavy cream and bring to a simmer. Stir in Saffron cream mixture and simmer for 2 minutes.
Remove from heat and whisk in Parmigiano-Reggiano cheese until melted and smooth. Stir in Lemon juice.
Season Sauce with Salt and White pepper.
Add cooked Pasta and Vegetables to the Sauce. Toss to coat, adding reserved pasta water as needed to adjust consistency.
Serve immediately, garnished with Fresh parsley.
Ingredients
6
1 pound450 gFresh tagliatelle
1 cup140 gAsparagus-trimmed and cut into 1-inch pieces
1 cup140 gSugar snap peas-trimmed
1 cup140 gFava beans-shelled and blanched
1/2 cup70 gEnglish peas-fresh or frozen
1/4 cup30 gRamps-chopped (or scallions)
1/4 cup30 gMorel mushrooms-cleaned and halved (optional)
1/4 cup60 mLButter-unsalted
2 cloves6 gGarlic-minced
1/2 cup120 mLDry white wine (such as Sauvignon Blanc)
1 1/2 cups360 mLHeavy cream
1/4 teaspoon0.1 gSaffron threads
1/2 cup60 gParmigiano-Reggiano-finely grated
1 tablespoon15 mLLemon juice-freshly squeezed
1/4 teaspoon1 mLSalt
1/8 teaspoon0.5 mLWhite pepper
2 tablespoons30 mLFresh parsley-chopped
Equipment
Large pot
Large skillet
Small bowl
Ice bath
Instructions
Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, blanch Vegetables in boiling salted water for 2-3 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain well.
In a small bowl, steep Saffron threads in 2 tablespoons of warm Heavy cream for 10 minutes.
In a large skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White wine, scraping up any browned bits. Let the wine reduce by half (about 3-5 minutes).
Pour in remaining Heavy cream and bring to a simmer. Stir in Saffron cream mixture and simmer for 2 minutes.
Remove from heat and whisk in Parmigiano-Reggiano cheese until melted and smooth. Stir in Lemon juice.
Season Sauce with Salt and White pepper.
Add cooked Pasta and Vegetables to the Sauce. Toss to coat, adding reserved pasta water as needed to adjust consistency.
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