Publications
Prep Time: 20
Servings: 4
Cooking Time: 15
Ingredients
- 500.00g - linguine pasta
- 75.00ml - butter
- 100.00g - fresh asparagus or broccoli florets, chopped and blanched
- 100.00g - fresh peas, blanched
- 100.00g - mangetout, blanched
- 0.000 - For the saffron cream
- 500.00ml - cream
- 0.000 - 6 saffron threads, soaked in a little warm water
- 2.00ml - dried-chilli flakes
- 0.000 - freshly ground black pepper
Method
Starch
To prepare the saffron cream
Heat the cream, saffron threads
with water and dried-chilli flakes
over a medium heat until heated
through. Season with freshly
ground black pepper.
Cook the linguine in
salted water until
al dente before draining,
tossing in the butter, and
stirring through the
vegetables and saffron
cream. Serve immediately.
