PASTA CON CAVOLFIORE, FAGIOLINI E ZAFFERANO or PASTA WITH CAULIFLOWER, SNAP BEANS AND SAFFRON

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This week Weekend Herb Blogging is hosted by Nandita from Saffron Trail, a food blog full of good food and nice feelings. I have written elsewhere how much I admire the beauty and grace of Indian women, not to speak about how much I like Indian cooking, so I just can’t resist participating this week apart from being part of my plan of getting back to normality. I did some thinking about what I could post about and as I love saffron and I thought that it would be a nice homage to Nandita, I decided to consider saffron a herb even if it isn’t really. After all I’m a veteran when it comes to WHB so I begin to take liberties when it comes to the rules. I’ll try to behave better next week. Read this Wikipedia post if you are interested to know more about it!
And if you want check out some other dishes where I have used saffron, look here and here.
In Sweden saffron is used mostly in sweets and especially in baking. For the 13th of December, the day of St Lucia, you are supposed to make Lussekatter, wonderful saffron buns that you make in particular shapes and forms. Here in Italy it is mostly used in risotto, well at least I use it for that, I’m sure there are a lot of dishes that I forget right now so please don’t hesitate to refresh my memory. Anyway, I wanted to eat some pasta with vegetables so I made this:

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PASTA CON CAVOLFIORE, FAGIOLINI E ZAFFERANO or PASTA WITH CAULIFLOWER, SNAP BEANS AND SAFFRON
4-5 servings

500 g / 17.6 oz pasta
500 g / 17.6 oz cauliflower in small florets
150 g / 5.3 oz snap beans cut into short/small pieces
0.5 g / 0.018 oz saffron in powder
1 dried peperoncino
2 finely chopped sun-dried tomatoes
Salt
Olive oil
White wine, optional

– Heat up some olive oil, crumble the dried peperoncino into it and when it is warm you add the cauliflower and the snap beans and braise for 4-5 minutes.
– Add some salt, the sun-dried tomatoes and 1/2 glass of warm water in which you have dissolved the saffron, I even added a little bit of white wine to make it more savoury, and go on cooking until the vegetables are soft. If needed you can always add some more water but be sure that it has evaporated before next step.
– Add the vegetables to the freshly cooked pasta and mix well before serving. Can it be easier?

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