Saffron-Laced Pastina

• 1/4 teaspoon saffron threads ground
• 1/2 cup olive oil
• 2 each garlic cloves finely minced or pressed
• 3 tablespoons lemon juice fresh
• 1/4 teaspoon cumin ground
• 2 teaspoons turmeric ground
• 1 teaspoon sugar granulated
• 1 x salt
• 1 x black pepper freshly ground
• 1 pound semi de melone e
• 23 cup pine nuts lightly toasted
• 1/2 cup currants plumped
• 1/4 cup mint leaves fresh, chopped
• 1/4 cup parsley leaves fresh, chopped
• 3 tablespoons corander fresh, chopped
• 1 x mint leaves spirgs

1. Dissolve saffron in olive oil and let stand about 15 minutes.
2. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to taste.
3. Set aside.
4. Cook pasta in 3 quarts boiling water until very al dente.
5. Drain and rinse well in cold water, then drain again.
6. Place in a large bowl and toss with saffron-flavored oil.
7. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
8. Add pine nuts, drained currants, chopped mint, parsley, and coriander to pasta.
9. Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available.
10. Sprinkle lightly with orange blossom water just before serving.

saffron threads ground, olive oil, garlic, lemon juice fresh, cumin ground, turmeric ground, sugar, salt, black pepper, melone, nuts, currants plumped, mint leaves fresh, parsley, corander fresh, mint

Taken from recipeland.com/recipe/v/saffron-laced-pastina-37681 (may not work)