Pasta and peas with saffron is an easy, tasty, and flavorful main course, perfect for a quick lunch when you’re short on time but still want to serve something delicious and enticing. For this pasta and peas with saffron, I used powdered saffron, but if you have saffron threads, they work just fine, and I chose gnocchetti sardi (I wanted something small to eat with a spoon), but you can choose the pasta you prefer, as well as decide whether to keep it drier or leave a bit of broth. So, a pasta and peas with saffron you can customize to your liking.
Don’t miss out
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 5.3 oz gnocchetti sardi (or other pasta of choice)
- 1/2 onion
- 7 oz frozen peas
- 1 packet powdered saffron
- 2 cups hot water (approximately)
- 1 tbsp extra virgin olive oil
- 1 tsp homemade vegetable stock cube (optional)
- to taste salt
- to taste grated parmesan
Tools
- 1 Liquid Measuring Cup graduated
- 1 Whisk
- 1 Cutting Board
- 1 Knife kitchen
- 1 Spatula silicone
Steps
Dissolve the saffron in 1 1/4 cups of hot water. Chop the onion and let it stew for five minutes with a tablespoon of extra virgin olive oil in a high-sided saucepan. Add the frozen peas (choose small ones and use fresh if in season) and let them cook with a little water for five minutes. Then add the pasta and the saffron water. Add homemade vegetable stock cube or salt, stir, and cook for the time indicated on the pasta package. If needed, add more hot water until the pasta is cooked. This risotto-like cooking method will allow you to get a tastier pasta. Serve the pasta with grated parmesan to taste.
