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Recipe Name: Saffron-laced Pastina Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 10

1/4 Teaspoon(s) Ground saffron
1/2 Cup(s) Olive oil
2 Garlic cloves
finely minced or pressed
3 Tablespoon(s) Freshly squeezed lemon juice
1/4 Teaspoon(s) Ground cumin
2 Teaspoon(s) Ground Turmeric
1 Teaspoon(s) Granulated Sugar
Freshly ground black pepper
1 Pound(s) Semi de melone
melon-seed shape
OR- other pastina
2/3 Cup(s) Pine nuts, lightly toasted
1/2 Cup(s) Currants
plumped in hot water for
about 20 min. and drained
1/4 Cup(s) Chopped fresh mint
1/4 Cup(s) Chopped fresh parsley
3 Tablespoon(s) Chopped fresh coriander
Fresh mint sprigs or leaves
Pomegranate seeds, optional
Orange blossom water, opt.
Dissolve saffron in olive oil and let stand about 15 minutes. Add
garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to
taste. Set aside. Cook pasta in 3 quarts boiling water until very al
dente. Drain and rinse well in cold water, then drain again. Place in
a large bowl and toss with saffron-flavored oil. Cool to room
temperature, occasionally stirring the pasta to coat thoroughly. Add
pine nuts, drained currants, chopped mint, parsley, and coriander to
pasta. Serve at room temperature garnished with mint sprigs or leaves
and pomegranate seeds, if available. Sprinkle lightly with orange
blossom water just before serving. SERVES 10 TO 12 AS SALAD OR SIDE
DISH NOTE: To toast pine nuts, place them in a small heavy frying pan
over moderate heat. Stir until they begin to turn golden. Remove from
heat and pour onto a plate to cool. Source: Cold Pasta by James McNair
* Typed for you by Karen Mintzias

Nutrition (calculated from recipe ingredients)
Calories: 188
Calories From Fat: 150
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 32.2mg
Potassium: 171.4mg
Carbohydrates: 8.9g
Fiber: 1.7g
Sugar: 5.7g
Protein: 1.9g

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