Creamy Saffron-Pistachio Conchiglie with Roasted Cauliflower & Pomegranate — a golden, aromatic pasta where shells are coated in silky saffron cream, tossed with caramelised cauliflower, crunchy pistachios and jewel-bright pomegranate seeds. Serves 2 to 3.
Ingredients • 8 oz (225 g) conchiglie pasta • 2 cups bite-size cauliflower florets • 2 Tbsp olive oil, divided • Salt and freshly ground black pepper, to taste • ¾ cup (180 ml) heavy cream • ¼ cup (60 ml) vegetable or chicken stock • Generous pinch saffron threads, soaked in 1 Tbsp hot water • ¼ cup (25 g) grated Parmesan cheese • ½ tsp finely grated lemon zest • ¼ cup shelled pistachios, roughly chopped • ¼ cup pomegranate arils • 1 Tbsp chopped fresh parsley
Method 1. Pre-heat oven to 425 °F / 220 °C. Toss cauliflower with 1 Tbsp olive oil, season with salt and pepper, spread on a sheet pan and roast about 18 minutes, turning once, until caramel-golden. 2. Cook the conchiglie in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain. 3. In a wide skillet over medium-low heat combine heavy cream, stock and the saffron infusion; simmer 2 minutes. Whisk in Parmesan, lemon zest and the remaining 1 Tbsp olive oil, then season lightly with salt and pepper. 4. Add the drained pasta and a splash of reserved pasta water to the saffron cream; fold until every shell is gleaming. Gently stir in the roasted cauliflower and half the pistachios. 5. Transfer to a warm platter, scatter over the remaining pistachios, pomegranate arils and parsley, drizzle any extra sauce from the pan, crack a little more pepper on top and serve immediately.
Love inventive pasta like this? Comment PASTA to grab the Pasta eBook with 2,215 recipes for just $3.90 USD, or comment 100 to unlock our bundle of 100 eBooks — 80,000+ recipes — for only $5 USD. #saffronpasta #pistachiopasta #roastedcauliflower #pomegranate #pastalovers #cooklikeapro #100ebooks
