Saffron Butterflies

• 4 ounces farfalle, butterfly-shaped pasta, or commercially prepared
• 1 tablespoon sweet butter

Set a large pot of water to boil. Toss in a pinch of salt. When the water again reaches a full boil, start cooking the farfalle.

Melt the butter in a saucepan, add the cream, and crumble in the strands of saffron. Continue to stir the sauce over a low flame, making sure it heats but does not boil.

Drain the farfalle when al dente and put in the saucepan. Add the cheese. Stir unt