Saffron-Laced Pastinawith Currants, Pine Nuts, and Mint

from Cold Pasta by James McNair

submitted by Julie Christensen and Greg Smith

preparation time: about 40 minutes

serves 6 to 8

¼ teaspoon ground saffron

½ cup olive oil

2 cloves garlic, minced or pressed

4 tablespoons freshly squeezed lemon juice

½ teaspoon ground cumin

2 teaspoons ground turmeric

1 teaspoon granulated sugar

salt and freshly-ground black pepper to taste

1 pound semi de melone (melon-seed shaped) or other tiny pasta

⅔ cup pine nuts, lightly toasted

½ cup currants, plumped in hot water for 20 minutes and drained

¼ cup each chopped fresh mint, parsley and cilantro

salt and pepper

lemon juice (as needed)

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

Cook pasta in 3 quarts boiling water until just al dente. It should have some firmness and body. Not soft! Drain, rinse well in cold water and drain again. Place in a large bowl and toss with saffron-flavored oil. Set aside to cool to room temperature, occasionally stirring to coat the pasta thoroughly.

Add pine nuts, drained currants, chopped mint, parsley and cilantro to pasta. Check seasonings, adding additional salt, pepper, lemon juice as needed. Can be garnished with pomegranate seeds and sprigs of mint.

This little pasta offers up savory, sweet, salty, sour, nutty, and fresh green flavors the way Thai or Middle Eastern recipes can. It is especially good with roasted meats. It can be eaten warm, at room temperature or cooler and holds - and travels - very well. Check and adjust seasonings before serving.