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Title: Saffron-Laced Pastina
Categories: Salad Side Vegan
Yield: 10 Servings

1/4tsGround saffron
1/2cOlive oil
2 Garlic cloves - finely minced or pressed
3tbFreshly squeezed lemon juice
1/4tsGround cumin
2tsGround turmeric
1tsGranulated sugar
  Freshly ground black pepper
1lbSemi de melone - (melon-seed shape) OR- other pastina
2/3cPine nuts; lightly toasted
1/2cCurrants - plumped in hot water for - about 20 min. and drai
1/4cChopped fresh mint
1/4cChopped fresh parsley
3tbChopped fresh coriander
  Fresh mint sprigs or leaves
  Pomegranate seeds (optional)
  Orange blossom water (opt.)

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron-flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

Add pine nuts, drained currants, chopped mint, parsley, and coriander to pasta. Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving.


NOTE: To toast pine nuts, place them in a small heavy frying pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto a plate to cool.

* Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias