- 1/2 pound, Pappardelle
- 1 pinch saffron
- 1/4 cup, il Fustino Mission Olive Oil
- 1/4 cup, white wine
- salt and pepper
- 1/2 cup cream
- parmesan cheese
Over medium heat, warm EVOO in a small saucepan. Once warm pour over a pinch of freshly ground saffron threads. Let sit for 3-4 minutes (until oil is bright and boldly yellow)
Cook pasta to package instructions.
While pasta is cooking, add saffron-infused oil and white wine to a pan and heat over medium heat, let cook for 5 minutes or until the wine is cooked off.
Add cream and stir to combine. Season with salt and pepper.
Add cooked pasta, butter and parmesan cheese to the pan and toss until pasta is coated and glossy.