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Spring Green Pasta with Saffron Cream

Aida Mollenkamp
  • 20 minutes
  • Serves

INGREDIENTS

3

Leeks, medium green and root dark

6 oz

Mushrooms, wild

1 lb

Pencil-thin asparagus woody ends

4 oz

Sugar snap peas

1/4 cup

Tarragon, fresh

8 oz

Fettuccine

1

Kosher salt and freshly ground black pepper

1

large pinch Saffron threads

2 tbsp

Olive oil, extra-virgin

1 cup

Heavy cream