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Saffron-laced Pastina

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      Title: SAFFRON-LACED PASTINA
 Categories: Salads, Side dish, Vegetables
      Yield: 10 Servings
 
    1/4 ts Ground saffron
    1/2 c  Olive oil
      2    Garlic cloves
           -- finely minced or pressed
      3 tb Freshly squeezed lemon juice
    1/4 ts Ground cumin
      2 ts Ground turmeric
      1 ts Granulated sugar
           Salt
           Freshly ground black pepper
      1 lb Semi de melone
           -- (melon-seed shape)
           -OR- other pastina
    2/3 c  Pine nuts; lightly toasted
    1/2 c  Currants
           -- plumped in hot water for
           -- about 20 min. and drained
    1/4 c  Chopped fresh mint
    1/4 c  Chopped fresh parsley
      3 tb 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 saffron-flavored 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
 
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