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home > recipes > pasta > saffron infused pastina with currants, pine nuts and mint
from NY, US 2/3 cup pine nuts 1/4 teaspoon saffron 1/2 cup olive oil 2 cloves garlic, finely minced or pressed 3 tablespoons freshly squeezed lemon juice 1/4 teaspoon ground cumin 2 teaspoons ground turmeric 1 teaspoon granulated sugar Salt and freshly ground black pepper, to taste 1 pound orzo, or other pastina (tiny pasta) 1/2 cup currants, plumped in hot water for abut 20 minutes and drained 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh cilantro Fresh mint sprigs or leaves, garnish Pomegranate seeds, optional, garnish Orange blossom water, optional Toast pine nuts by placing them in a small, heavy frying pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto a plate to cool. Set aside. Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper taste. Set aside. Cook pasta in boiling water until al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron-flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. Add pine nuts, drained currants, chopped mint, parsley and cilantro to pasta. Serve at room temperature, garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving, if desired. Use as a side dish : Serve 8

Saffron Infused Pastina with Currants, Pine Nuts and Mint


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list all recipes for PASTA (159)
list all recipes by BUTTERFLYDOG (1134)


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keyword: saffron
keyword: infused
keyword: pastina
keyword: currants,
recipes for pasta
recipes by butterflydog
Email Address:
(posted November 14, 2006)

from NY, US

2/3 cup pine
nuts
1/4 teaspoon
saffron
1/2 cup
olive oil
2 cloves
garlic, finely minced or pressed
3 tablespoons freshly squeezed
lemon juice
1/4 teaspoon ground
cumin
2 teaspoons ground
turmeric
1 teaspoon
granulated
sugar
Salt and freshly ground black pepper, to taste
1 pound
orzo, or other pastina (tiny pasta)
1/2 cup currants, plumped in
hot water for abut 20 minutes and drained
1/4 cup chopped fresh
mint
1/4 cup chopped fresh
parsley
3 tablespoons chopped fresh
cilantro
Fresh
mint sprigs or leaves, garnish
Pomegranate seeds, optional, garnish
Orange blossom water, optional

Toast pine
nuts by placing them in a small, heavy frying
pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto a plate to cool. Set aside.

Dissolve saffron in
olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper taste. Set aside. Cook pasta in boiling water until al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron-flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

Add pine
nuts, drained currants, chopped mint, parsley and cilantro to pasta. Serve at room
temperature, garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving, if desired.

Use as a side dish : Serve 8



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