Saffron Cream Pasta

Saffron Cream Pasta

Recipe adapted from Food Network Kitchens Recipe

Serves 2

• 2-3 tablespoons s.a.l.t. sisters Pink Himalayan Mineral Salt, fine
• 2 tablespoon unsalted butter
• 1 shallot, minced
• 1 pinch saffron threads
• 1 ½ cups heavy cream
• 1-2 tablespoons s.a.l.t. sisters Salsa di Parma
• 1 teaspoon fresh lemon juice
• ½ teaspoon pure vanilla extract
• 8 ounces tortellini pasta or pasta of your choice
• 4 tablespoons parmesan cheese, grated
• 1 tablespoon lemon zest
• 2-4 tablespoons parsley, chopped
• ½ teaspoon s.a.l.t. sisters blend 

Directions:

Bring a pot of salted water to a boil.  The water should taste like the sea.  Melt butter in a medium skillet over medium heat. 

Add shallot and saffron; simmer stirring occasionally until shallot is soft, about 1-2 minutes. 

Add cream & Salsa di Parma; simmer until cream is slightly thickened, 2-3 minutes. 

Stir in lemon juice and vanilla.  

Add 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.

Add parmesan cheese, lemon zest & parsley, stir.  Taste, add s.a.l.t. sisters blend if needed.