Early Monday morning I received a recipe for Egg Pasta with Saffron, Shrimp & Peas from Big Girls Small Kitchen (check out the Community for the recipe), and by mid-afternoon I was at the grocery store, snapping up the ingredients I needed to try the dish out for myself.
Verdict: AMAZING. Like, I-want-to-eat-the-air-in-my-kitchen amazing.
How gorgeous is that?! I made my version with fresh (albeit store-bought) tricolor fettucini, and extra peas, and skipped the red pepper flakes because a) I don’t like spicy, and b) although Kendrick does, I also picked him up some Sriracha, so he was happy as a a pig in hot sauce. Just FYI, I also found that the recipe made more than enough for two – I’d say a little over 3 nice-sized servings…but that’s fine, because the rest functioned as a wonderful late-night snack.
Tip: If using store-bought fresh pasta that comes coated in semolina flour (as it often does), make sure to brush off as much flour as possible before cooking your pasta, because it’ll thicken the sauce and add a sort of grainy coating to the pasta if you don’t.
Posted by Jordan Reid, 7.20.10.
