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21 Comments Pasta is my favorite go to for a quick weeknight meal. This tagliatelle with saffron, bacon and peas is delicious and easy to make. Ready and on the table in roughly 20 minutes!
Tagliatelle with saffron and peas
What I sometimes like to do and I am sure I have told this before, but o well, I am getting old so then it is allowed to repeat once self (within reason of course..lol) 🙂 When I need to work in the studio I sometimes decide I want to prepare a nice lunch; first to eat it ofcourse, but also so I can take photos and try some settings while I am at it. And I always love a good pasta for lunch.
Boring sandwiches
The “lunch culture” in Holland is very much of the boring sandwiches kind of lunch, although obviously you can spice any sandwich up to look like this delicious vegan sandwich or what about this grilled goat cheese toast. Just let your imagination run wild.
But having pasta for lunch; I don’t know… it makes me feel good and I just loooooove pasta to bits. So I was browsing the internet this morning for ideas on what to make for lunch that would taste good, have mascarpone in it and look good (yes, yes, I know it’s rather pathetic to pick dishes out because they have a potential to look good..) and I stumbled upon this gorgeous dish for tagliatelle with saffron on the Good Food website. I have changed it slightly as the original called for angel hair pasta and I just do not like angel hair pasta. It’s too thin for my liking.
How to prep the tagliatelle
This tagliatelle dish is essentially all about the sauce that you make first. It’s a mix of saffron, garlic, mascarpone, wine and lemon. And it’s really really good. In fact it was even better than I thought it would be. Perfect also for a quick weeknight meal. I added lots of peas to increase the vegetable intake, although for this dish it could have been a bit more. But serve this with a big green salad and you’re good to go.
Tagliatelle with saffron, bacon and peas
Ingredients
- 1 tbsp olive oil
- 1 clove garlic
- 4 slices bacon chopped
- 1 pinch saffron
- 200 ml white wine
- pepper and salt
- 2 tbsp mascarpone
- 1 lemon zested
- 150 gr frozen peas defrosted
- 100 gr tagliatelle
- 1/2 bunch basil chopped to serve
- 50 g parmesan freshly grated
Titel
- In a non stick frying pan (preferably a deep one) heat the olive oil and cook the garlic and the bacon until golden. Crush the saffron in a small bowl and add 1 tbsp of boiling water. Allow to sit for 1 minute and then add to the pan. Pour in the wine and season well.
- Let it reduce by half and then add the mascarpone, lemon and peas and heat through.
- Cook the pasta according to package instructions. Drain well and add to the pan with the sauce. Serve with basil and grate some fresh parmesan on top.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
great blog you’ve got here.
great blog you’ve got here.
Your posts always make me laugh! I want to come spend a week and cook with you every day cause I think it would be a blast! You sound too funny and adorable in the kitchen (and studio)! This is one great pasta dish and I may snag this recipe to make for JP and I. Love the saffron and yum mascarpone.
Simone – I hate to say this but I had a look at your first picture (on the other site just now) and I thought to myself – well, Simone is actually human too! hehe… the new and improved tagliatelle is just amazing – reminds me of something I could see in a food magazine – it is just so darn pretty!
Haha… yes, that pasta looks seriously horrible doesn’t it?? I will be making it again though!
The noodles look so gorgeous with their vibrant colour! Such a simple dish but still very elegant!