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"I'm going to show you guys this super-simple, so-flavorful pasta," says Rach. "It's a real mindblower and one of my family's favorites. It's a saffron, ricotta, cream pasta with tons of citrus zest and crunchy toasted pistachios and/or pine nuts on top. I'm telling you, my family is SO nuts for this." We are, too!
Place a large pot of water on to boil for pasta. When at full boil, salt water liberally.
Warm oil over low heat with garlic, saffron, zest and red pepper flakes. When it has bubbled a couple minutes, swirl in stock and let reduce 2 to 3 minutes. Add ricotta to a food processor bowl, add the bloomed saffron oil to the cheese and combine until very smooth, then transfer to large bowl.
Cook pasta a minute less than directions and reserve 1 cup of starchy water. Transfer with spider (or drain in strainer, then add) to bowl with sauce and add the hot water to melt it all together. Stir in the thyme.
Top pasta with nuts, chives and flowers (if using) and serve.