Saffron Pasta Salad recipes
Ingredients
- 1/4 cup red wine vinegar
- 1/2 teaspoon saffron threads
- 1 medium garlic clove, smashed
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup / 120 ml olive oil
- cream
- sugar
- 12 ounces / 340 g dried pasta (see head notes)
- 1 pound / 16 oz / 453g thin asparagus, ends trimmed, cut into 1/2-inch segments
- 3 ounces / 85g goat cheese, crumbled
- chives
- toasted pine nuts
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