Fragrant Saffron Pasta Salad

Recipe Ingredients

8 oz	227g	Small pasta shapes - (240 g)
4 teaspoons	20ml	Olive oil
1		Pure saffron powder or
		Strands
1 oz	28g	Flaked almonds - (30 g)
2 oz	56g	Currants - (60 g)
1		Garlic clove - crushed
1		Lime - juice of
1 teaspoon	5ml	Clear honey
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Ground coriander
1		Yellow pepper - de-seeded and
		Cut into slivers
1 tablespoon	15ml	Finely chopped fresh
		Parsley
1 tablespoon	15ml	Finely chopped fresh mint
1 tablespoon	15ml	Finely chopped fresh
		Coriander
		Salt and freshly ground
		Black pepper
		Fresh coriander leaves - to
		Garnish

Recipe Instructions

1. Cook the pasta in plenty of lightly salted boiling water for a few

minutes less than the pack instructions. Rinse well with cold water and drain thoroughly. Transfer to a serving bowl.

2. Heat the oil in a small saucepan and add the saffron, flaked almonds, currants and garlic. Cook gently, stirring, until the almonds turn a rich nutty brown. Remove from the heat and blend in the lime juice, honey, cumin and coriander.

3. Gently fold the pasta, pepper slivers and fresh herbs into the dressing until lightly coated. Season to taste with salt and pepper.

4. Refrigerate for 1 hour and then serve the salad, garnished with sprigs of fresh coriander.

Preparation and cooking time: 30 minutes + 1 hour chilling

Freezing not recommended Use the smallest pasta shapes (pastini) you can find for this spicy salad. Italian food shops may stock orzo (barley) pasta which resemble grains of rice. This beautifully fragrant and colourful salad is a good accompaniment to barbecued chicken or lamb.

Recipe by: Weight Watchers Pasta Cook Book

Source:
Wine Spectator

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