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Saffron Butterflies
Category: Pasta
Serves: 4
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Ingredients:
8 oz. farfalle 2 T. unsalted butter at room temperature 1/2 c. heavy cream 1 t. saffron threads Freshly grated Parmigiano-Reggiano cheese
Directions:
In a large pot, bring salted water to rolling boil. Cover with bowl to warm. When the water is boiling, add farfalle and stir to prevent from sticking. Cook until tender and drain thoroughly. Transfer pasta to warmed bowl. Transfer the pasta to warmed bowl and add the cream, butter and saffron and toss. Cover and let rest for 1 minute. Transfer to bowls and serve immediately.