PS. More ideas - not recipes but foods and flavors that go well with saffron - see this link. Heritage poultry, lamb, apples, citrus, almonds can produce lovely mains and sides. https://marxfood.com/how-to-use-saffron/
At 125 g of pasta per serving, it's carb loading which I personally don't care for. For me, this would be far more enjoyable as a separate pasta course by itself as is typical in Italy (thus serving four instead of two).
This dish is pretty rich (butter and cream) and I too would find a salad appealing. Since tomatoes are in season, I'm sure I would find a way to include them in the salad. A vinaigrette type dressing -- with its acidity -- would balance the fatty dairy richness.
Grilled vegetables served room temperatures would also be a consideration for my dinner table.
I like the idea of serving this like an Italian pasta dish. As a main, trout ir a whitefish baked with a nut crust. Maybe a green salad on the side. And finish, late summer/early fall with a selection of the ripest fruit in the market.
With this Golden Saffron Pasta, I'd serve this bright, beautiful salad: https://food52.com/recipes/37034-eric-korsh-s-farm-lettuces-salad-with-dill-vinaigrette with some locally grown heirloom tomatoes in beautiful colors, sliced and sprinkled with the tiniest splash of red wine vinegar. Some green peach salad would also go well: https://food52.com/recipes/13549-crook-s-corner-s-green-peach-salad I make a super stripped down version of this marvelous summer side: slice green peaches and nectarines, sprinkle with salt and chiffonade of basil. Serve 15 minutes later. Enjoy!! ;o)
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https://marxfood.com/how-to-use-saffron/
This dish is pretty rich (butter and cream) and I too would find a salad appealing. Since tomatoes are in season, I'm sure I would find a way to include them in the salad. A vinaigrette type dressing -- with its acidity -- would balance the fatty dairy richness.
Grilled vegetables served room temperatures would also be a consideration for my dinner table.