The saffron peas pasta is an easy, tasty, and flavorful main course, perfect for those rushed times when you still want to serve something delicious and satisfying. For this saffron peas pasta, I used powdered saffron, but if you have saffron threads, they will work just fine. I chose Sardinian gnocchetti for the pasta type (I wanted something small that could be eaten with a spoon), but you can choose any pasta you like and decide whether to keep it drier or leave some broth. This saffron peas pasta is customizable to your taste.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5.3 oz Sardinian gnocchetti (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 Measuring Jug
- 1 Whisk
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Silicone Spatula
Steps
Dissolve the saffron in 1 1/4 cups of hot water. Chop the onion and let it stew for five minutes with the tablespoon of extra virgin olive oil in a high-sided saucepan. Add the frozen peas (choose small ones and if in season, use fresh ones) and let them cook with a little water for five minutes. Then add the pasta and the saffron water. Add homemade vegetable stock or salt, mix and cook according to the time indicated on the pasta package. If necessary, add more hot water until the pasta is cooked. This method of cooking risotto-style in the sauce will allow you to obtain a more flavorful pasta. Serve the pasta with grated Parmesan to taste.
