The China Study Quick & Easy Cookbook: Cook Once, Eat All Week with Whole Food, Plant-Based Recipes by Del Sroufe LeAnne Campbell Thomas M. Campbell II

Author:Del Sroufe, LeAnne Campbell, Thomas M. Campbell II
Format: epub
Publisher: Perseus Books, LLC
Published: 2015-11-13T16:00:00+00:00

PASTA WITH SAFFRON CREAM

MAKES 4 SERVINGS

I make this dish often for guests. They feel as if they are being treated to something special, and I don’t feel as if I spent all day in the kitchen.

12 ounces whole grain rotini

1½ cups frozen peas

1 recipe Saffron Cream (p. 65)

sea salt and black pepper to taste

1.Cook the pasta according to package instructions. Add the frozen peas in the last 4 minutes of cooking.

2.While the pasta cooks, heat the Saffron Cream in a large saucepan (if made ahead of time and cooled).

3.When the pasta and peas have finished cooking, drain them and add them to the pan, letting it simmer for a few minutes.

4.Add sea salt and black pepper to taste.

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