Saturday, September 03, 2011

Pasta with saffron, spinach and roast capsicum

Saffron Butter:
6 tbs butter
1 tbs basil or marjoram, finely chopped
1 tbs parsley, finely chopped
1/8 tsp saffron threads, soaked in 1 tsp hot water
pinch sweet paprika
1 lemon or 1/2 orange, grated rind only
1/4 tsp salt

Mix together

2 red capsicums
1 bunch spinach
1/4 cup pine nuts
1 red onion, finely diced
1 cup stock or water
3 cloves of garlic, finely chopped
1/2 tsp salt

Roast capsicums in the usual manner. Put the pasta on. Toast pine nuts in saucepan until they are golden. Wash and shred spinach.

Fry onion in olive oil, when soft add the garlic soften for a moment, then add the stock, capsicums and salt. After a minute add the spinach, lower the heat and add the saffron butter. Mix in pasta when cooked.

Serve with pine nuts and Parmesan.


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1:49 am  

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