Saffron Pasta with Sugar Snap Peas

Saffron Pasta with Sugar Snap Peas Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Saffron Pasta with Sugar Snap Peas is a delightful and colorful dish that combines the delicate flavors of saffron with the crisp sweetness of sugar snap peas. This dish is perfect for a light and refreshing meal that is both satisfying and nutritious.

History

This recipe is a modern twist on traditional pasta dishes, incorporating the exotic flavor of saffron and the fresh crunch of sugar snap peas. Saffron has been used in cooking for centuries, prized for its unique taste and vibrant color. Sugar snap peas are a relatively recent addition to the culinary world, but have quickly become a popular ingredient in many dishes.

Ingredients

2 cups sugar snap peas
0.5 lb (227 g) pasta (I used little tubes)
0.5 tbsp saffron
2 to 4 tbsp parmesan cheese
freshly ground pepper

How to prepare

Cook the peas until they are just tender. I cooked them in the microwave for 1.5 minutes.
Cook the pasta until it is al dente.
Combine the peas and pasta in a serving bowl.
Sprinkle the saffron, pepper, and cheese over the mixture. Mix well and serve.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute asparagus or green beans for the sugar snap peas.
Use a different type of pasta, such as spaghetti or penne.

Cooking Tips & Tricks

Be sure to cook the sugar snap peas until they are just tender to preserve their crisp texture.

- Cooking the pasta al dente will ensure that it maintains a firm bite and does not become mushy.

- Mixing the saffron with a little warm water before adding it to the dish will help release its flavor and color.

Serving Suggestions

Serve Saffron Pasta with Sugar Snap Peas as a light lunch or dinner, accompanied by a fresh green salad or crusty bread.

Cooking Techniques

Be sure to cook the pasta in a large pot of salted water to prevent sticking.

- Toss the pasta and peas together gently to avoid breaking the peas.

Ingredient Substitutions

Use vegetable broth instead of water to cook the pasta for added flavor.

- Substitute pecorino or asiago cheese for the parmesan.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or basil, for a pop of color.

Pairing Recommendations

Serve Saffron Pasta with Sugar Snap Peas with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Saffron Pasta with Sugar Snap Peas contains approximately 300 calories.

Carbohydrates

Each serving of Saffron Pasta with Sugar Snap Peas contains approximately 40 grams of carbohydrates.

Fats

Each serving of Saffron Pasta with Sugar Snap Peas contains approximately 5 grams of fat.

Proteins

Each serving of Saffron Pasta with Sugar Snap Peas contains approximately 10 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the sugar snap peas and calcium from the parmesan cheese.

Alergens

This recipe contains dairy (parmesan cheese) and gluten (pasta), so it may not be suitable for those with dairy or gluten allergies.

Summary

Saffron Pasta with Sugar Snap Peas is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Saffron Pasta with Sugar Snap Peas is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its vibrant colors and delicate flavors, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe. It was a warm summer day, and I was strolling through the bustling streets of a quaint little village in Italy. The air was filled with the intoxicating aromas of freshly baked bread, ripe tomatoes, and fragrant herbs.

As I wandered through the narrow cobblestone streets, my eyes were drawn to a small, unassuming trattoria tucked away in a corner. Intrigued, I decided to step inside and see what culinary delights awaited me.

The moment I walked through the door, I was enveloped in a cloud of savory scents that made my mouth water. The cozy little restaurant was bustling with activity, and the sounds of clinking plates and lively chatter filled the air.

I found a table near the window and settled in to peruse the menu. As I scanned the offerings, one dish in particular caught my eye - saffron pasta with sugar snap peas. It sounded exotic and intriguing, and I knew I had to try it.

When the dish arrived at my table, I was immediately struck by its vibrant colors and enticing aroma. The saffron-infused pasta was a rich golden hue, and the crisp green snap peas added a burst of freshness to the dish.

I took my first bite, and I was transported to culinary heaven. The flavors were unlike anything I had ever tasted before - the saffron lent a subtle earthiness to the dish, while the sugar snap peas added a delightful crunch and sweetness.

I savored every bite, and when I had finished, I knew I had to learn how to make this dish for myself. I asked the waiter for the recipe, but he just smiled and shook his head. "It is a family secret," he said. "But perhaps if you ask the chef nicely, he may be willing to share it with you."

Determined to unlock the mystery of this delectable dish, I sought out the chef in the bustling kitchen of the trattoria. He was a jovial man with a twinkle in his eye, and when I explained my quest, he chuckled and agreed to teach me how to make the saffron pasta with sugar snap peas.

We spent the afternoon in the bustling kitchen, with pots bubbling on the stove and the aromas of garlic, saffron, and herbs filling the air. The chef guided me through each step of the process, from making the pasta dough from scratch to blanching the sugar snap peas to perfection.

As we worked side by side, he shared stories of his own grandmother, who had taught him the art of pasta making when he was just a boy. He spoke with reverence and love for the traditions that had been passed down through generations, and I felt honored to be a part of this culinary heritage.

Finally, after hours of kneading, rolling, and cooking, the dish was ready. I plated it carefully, garnishing it with a sprinkle of fresh herbs and a drizzle of olive oil. As I took my first bite, I knew that I had unlocked a treasure trove of flavors and memories that would stay with me forever.

Since that day in the bustling trattoria in Italy, saffron pasta with sugar snap peas has become a beloved staple in my own kitchen. I have shared the recipe with friends and family, passing on the tradition and the stories that accompany it.

Every time I make this dish, I am transported back to that warm summer day in Italy, surrounded by the sights, sounds, and smells of a distant land. And as I savor each mouthful, I am reminded of the power of food to connect us to our past, to nourish our bodies and our souls, and to bring us together in shared moments of joy and contentment.

I am grateful for the serendipitous moment that led me to discover this recipe, and I will continue to cherish it for years to come. For in each bite of saffron pasta with sugar snap peas, I taste not just the flavors of a dish, but the rich tapestry of memories and traditions that have shaped me into the cook and storyteller that I am today.