Pappardelle In Saffron Cream

1. 1

   Bring a pot of salted water to a boil. Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and saffron and cook, stirring occasionally, until the shallot is softened, about 2 minutes. Add the cream, 1/4 tsp salt, and pepper to taste; increase the heat to medium high and simmer until slightly thickened, about 2 minutes. Stir in the lemon juice and vanilla.

2. 2

   Add the pasta to the boiling water and cook as directed. Remove 1/4 cup cooking water, then drain the pasta and transfer to the skillet with the sauce. Add the reserved cooking water, the parm and half the chives and toss to coat. Serve topped with lemon zest, chives and more cheese.

* Per serving · 4 servings · Values may vary.