Recipe by Violet Erlandson. This Creamy Lemon & Saffron Farfalle is everything you could want in a summer pasta! It’s silky, golden and perfectly citrusy. Simple and elegant, ideal for your garden party menu this season. It can be made with any brown rice pasta cut, but the fan-favorite for this one is most definitely Farfalle. 

Instructions

1. Set a large pot of water to boil. Once boiling, salt generously and add the pasta. Cook according to package instructions until al dente. Drain and reserve the pasta water.
2. Bloom the saffron by adding it to a small heatproof bowl and pouring over a few tablespoons of hot pasta water.
3. In a large sauté pan over medium heat, melt the butter. Once melted, add in the garlic and cook for a few minutes, stirring often. 
4. Squeeze in the lemon juice and stir until combined. Pour in the heavy cream and bloomed saffron. Continue to stir (or whisk) until the sauce is combined and smooth. 
5. Toss in the parmesan cheese followed by the pasta. Stir gently until the pasta is fully coated in the sauce. Season to taste with salt and a pinch of fresh lemon zest. 
6. Serve immediately with dollops of burrata, prosciutto, fresh parsley and more freshly grated parmesan.