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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.
Thre brilliant colour of the pasta could only be from egg yolks and saffron…just stunning.
Beautiful pasta… those colors are amazing… and the recipe is easy. HOw good is that!
Simone, this looks delicious. This is our favorite kind of meal–pasta and a sauce that can be made in the time it takes the pasta to cook. YUM!
I love the photos too–especially the light coming through that little leaf on top. Have you done any posts on food styling? Would you consider it? I think you have cracked the code…
THis looks positively fabulous, and it’s making me seriously hungry. The earthiness of the saffron next to the sweetness of the peas. Doesn’t get much better than that!
I loooove pasta too! So simple and so satisfying.
I am a big fan of pasta for lunch, as it is a bit heavy for me for dinner (and in Greece we eat late, 9-1pm). I love sandwiches too and I found that in Amsterdam there are many great sandwich shops with a good variety of fillings.
This looks wonderful. Isn’t saffron the best! Pasta is one of my favorite lunches–so satisfying and fun to eat, no matter what the ingredients. No knife required…
I choose what to make for dinner based on looks all the time! I often think: “Hmmm, my stack of blog recipes and photos is starting to get a little thin – time to make something pretty!” I think we all do it…
But this does look nice! I love the colour the saffron adds!
What a delicious pasta! I love all the flavors especially mascarpone. I’ve been using peas more often lately too. I have a new love for them.
Angel hair pasta is so angel like? LOL! I love how this pasta looks. Bacon and saffron, you are killing me here, this must’ve been one hell of a lunch. If I could only have lunches like that every day 😀
Looks very good and what a great way to use the extra mascarpone.
Mimi
Gorgeous! The way you lit this scene, the peas seem to positively glow!
Looks divine Simone. I’ve never thought to use saffron in pasta. Peas are the best!
I love the color from the saffron! It looks great with the peas. The lemon and mascarpone sound delicious in this.
LOL.. Not pathetic at all to cook to look good ;-))) .. My hub has been accusing me of doing the same thing too..LOL..
Lovely pasta dish…amazing that it doesnt look creamy given the mascarpone. which is a good thing coz that soo good and soo healthy!!
Btw, I don’t like anger hair pasta too! I bought a pack recently, coz I was curious and now, I am trying to find someone to palm the rest of it too.. It’s tooo fine for my taste! 🙂