Recipe - Saffron-Laced Pastina

One fourth teaspoon Ground saffron
One half cup Olive oil
2 Garlic cloves
finely minced or pressed
3 tablespoon Freshly squeezed lemon juice
One fourth teaspoon Ground cumin
2 teaspoon Ground turmeric
1 teaspoon Granulated sugar
Salt
Freshly ground black pepper
1 pound Semi de melone
(melonseed shape)
OR other pastina
2/3 cup Pine nuts; lightly toasted
One half cup Currants
plumped in hot water for
about 20 min. and drained
One fourth cup Chopped fresh mint
One fourth cup Chopped fresh parsley
3 tablespoon Chopped fresh coriander
Fresh mint sprigs or leaves
Pomegranate seeds (optional)
Orange blossom water (opt.)

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic,
lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set
aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse
well in cold water, then drain again. Place in a large bowl and toss with
saffronflavored oil. Cool to room temperature, occasionally stirring the
pasta to coat thoroughly.

Add pine nuts, drained currants, chopped mint, parsley, and coriander to
pasta. Serve at room temperature garnished with mint sprigs or leaves and
pomegranate seeds, if available. Sprinkle lightly with orange blossom
water just before serving.

SERVES 10 TO 12 AS SALAD OR SIDE DISH

NOTE: To toast pine nuts, place them in a small heavy frying pan over
moderate heat. Stir until they begin to turn golden. Remove from heat and
pour onto a plate to cool.

* Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias