Patricia Wells always comes to my rescue when I am hungry and uninspired. This time it was her Trattoria cookbook that saved me. Instead of heavy cream, i used creme fraiche. This dish was quick and heavenly!
Ingredients:
8 oz pasta
2 TBSP butter
4 oz creme fraiche
2 tsp saffron threads
Parmigiano
Cook pasta. Drain. Toss with butter, cre fraiche, saffron and cover. Let sit for a minute or two. Top with freshly grated parm.
4 servings
6 WW PP per serving.
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