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How To make Saffron Pasta with Sugar Snap Peas
2 c Sugar snap peas
1/2 lb Pasta (I used little tubes)
1/2 t Saffron
2 To 4 tbs parmesan cheese
x Fresh ground pepper Cook peas until just render. I cooked them in the in the micro wave for 1 1/2 min.
Cook pasta until al dente. Combine peas and pasta in serving bowl. Sprinkle with the saffron, pepper and cheese. Mix and serve. According to the cookbook, an 8 oz serving (made with 1/2 parm cheese has 319 calories and 3.9 g [A
From: BACCHAE@delphi.com. Fatfree Digest [Volume 9 Issue 18] July 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
How To make Saffron Pasta with Sugar Snap Peas's Videos
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Video recipe of the week: Scallops With Saffron Cream Sauce #pcfood
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Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
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Molly Makes Orecchiette with Buttermilk, Peas and Pistachios | From the Test Kitchen | Bon Appétit
4 Summery Salads | Refreshing & Healthy
Hi hi! Popping back in today with four delicious, summery salad recipes for you! These salads are packed full of veggies and are light and refreshing. Perfect on a hot summer day! Watch the video through for tips on each recipe.
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00:32 - Orzo Pasta Salad with Feta and Mint ►
02:21 - Barley Salad with Corn and Blueberries ►
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Pasta Primavera | F&W Cooks | Food & Wine
If standard boxed pasta is your go-to move for easy weeknight dinners, it’s time to take your game to the next level. Artisanal dried pastas are now common on grocery store shelves and are well worth the switch. Extruded through bronze dies, they have a rough, textured surface that helps sauces cling to the pasta. As an added bonus, the starches that are cast off into the salty pasta cooking water become the foundation for a number of elegant pan sauces. Learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a creamy emulsion that clings to the noodles.
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