Saffron pasta with oven-dried tomatoes and broad beans

Name: Saffron pasta with oven-dried tomatoes and broad beans
Prep time: 1 h
Cook time: 1 h 50 min
Total time: 3 h 5 min
Yield: Serves 6 as a starter
Cuisine: Italy
Ingredients: 300 g (10 oz) plain flour; pinch of saffron threads; 200 ml (6½ fl oz) vegetable or light chicken stock; 60 g (2 oz) Parmesan, freshly grated; 250 g (8 oz) cherry tomatoes; 60 g (2 oz) cream cheese or ricotta; 1 teaspoon salt; 3 eggs, lightly beaten; 10 ml (¼ fl oz) olive oil; 2-3 sprigs of fresh thyme; 4 tablespoons olive oil; 400 g (12¾ oz) shelled broad beans; 2 cloves garlic, crushed

Preparation info

Serves
6
as a starter

Difficulty
Medium
Ready in
3 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The yellow pasta, deep red tomatoes and green broad beans make this a very colourful, as well as delicious, pasta dish. Either cream cheese or Italian ricotta may be used, and the quantity of stock may be increased to make a more liquid sauce.

Ingredients

Pasta

pinch of saffron threads
300 g (10 oz) plain flour

Europe
Italy
Starter
Vegetarian
Pasta
Mediterranean

Method

Preheat the oven to slow 150°C (300°F/Gas 2). Soak the saffron in 15 ml (½ fl oz