Saffron Cream Pasta\n\nRecipe adapted from Food Network Kitchens Recipe\nServes 2\n\n2-3 tablespoons s.a.l.t. sisters Pink Himalayan Mineral Salt, fine\n2 tablespoon unsalted butter\n1 shallot, minced\n1 pinch saffron threads\n1 ½ cups heavy cream\n1-2 tablespoons s.a.l.t. sisters Salsa di Parma\n\n1 teaspoon fresh lemon juice\n½ teaspoon pure vanilla extract\n8 ounces tortellini pasta or pasta of your choice\n4 tablespoons parmesan cheese, grated\n1 tablespoon lemon zest\n2-4 tablespoons parsley, chopped\n½ teaspoon s.a.l.t. sisters blend \n\nDirections:\nBring a pot of salted water to a boil. The water should taste like the sea. Melt butter in a medium skillet over medium heat. \nAdd shallot and saffron; simmer stirring occasionally until shallot is soft, about 1-2 minutes. \nAdd cream \u0026amp; Salsa di Parma; simmer until cream is slightly thickened, 2-3 minutes. \nStir in lemon juice and vanilla. \nAdd the pasta to the boiling water and cook as the label directs, save ¼ cup pasta water, transfer to skillet and stir, covering with sauce. If needed, add reserved pasta sauce.\nAdd parmesan cheese, lemon zest \u0026amp; parsley, stir. Taste, add s.a.l.t. sisters blend if needed.