Edamame and Mung Bean Fettuccine with Saffron and Leek Cream

Ingredients:

  • 1 Box of Explore Cuisine Edamame & Mung fettuccine
  • 4 leeks
  • 0.3g of saffron
  • 2 tbsp of olive oil
  • Salt & pepper to taste

Instructions: 

  1. Remove the two ends of the leeks, remove the green part and the two outer layers. Cut them into rounds and wash them. Stew them in a saucepan with olive oil, two-three tbsp of water and salt with the lid closed. Cook them for about 10 minutes or until they are soft.
  2. Blend the leeks until you obtain a cream.
  3. Bring a large pot of salted water to boil. When boiling add the pasta and cook according to the package instructions until al dente.
  4. Meanwhile, leave the saffron to infuse in a small ramekin with the pasta cooking water for about 5 minutes.
  5. Mix the leek cream with the saffron.
  6. Drain the pasta, add the leek and saffron cream, mix well. Plate and serve.
Edamame and Mung Bean Fettuccine with Saffron and Leek Cream

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