1 tbsp unsalted butter
1/2 small shallot, minced
Pinch of RawSpiceBar’s Saffron Threads
2/3 c. heavy cream
Freshly ground pepper
1/4 tsp fresh lemon juice
1/4 tsp vanilla extract
4 oz. dried pappardelle pasta
2 tbsp grated Parmesan cheese, plus more for topping
2 tbsp roughly chopped fresh chives
1/2 tsp grated lemon zest
DIRECTIONS1. Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and RawSpiceBar’s Saffron Threads and cook, stirring occasionally, until the shallot is softened, about 2 minutes.
2. Add the cream, 1/4 teaspoon salt, and pepper to taste; increase the heat to medium-high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla extract.
3. Add the pasta to the boiling water and cook as the label directs. Remove 1/4 cup pasta water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the Parmesan, and half of the chives and toss to coat. Serve topped with the lemon zest, remaining chives, and more cheese.
Makes 2 servings
Adapted from Pappardelle in Saffron Cream recipe from Food Network.