Linguine with Saffron – Almond Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 70 g almond (s), round
- 1 bunch parsley, smooth
- 400 ml cream
- 100 ml vegetable stock
- 1 can saffron threads
- Salt and pepper, black from the mill
- 10 cl vermouth
- 2 nectarine (s)
- 1 lemon (s), add the juice from it
- 400 g lamb fillet (s)
- 6 stalks thyme
- 400 g pasta (e.. linuine)
- Salt water
- 4 tablespoon sugar
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Lightly toast the almonds in a coated pan without fat. Pluck the parsley leaves from the stems and cut finely. Pluck the thyme leaves from the stems. Wash and halve the nectarines, cut the pulp into wedges from the stone, drizzle with lemon juice. Cut the lamb fillet into bite-sized pieces.
- Briefly bring the cream, stock and saffron to the boil, season. Stir in the almonds and wormwood, season and put the sauce aside, covered.
- Bring plenty of salted water to the boil. Cook the pasta in it according to the instructions on the packet.
- In the meantime, melt the sugar in a pan over medium heat until golden brown. Swirl the nectarines in it and set aside.
- Heat the oil and fry the lamb fillet strips all around for 3 minutes. Season with salt, pepper and thyme.
- Drain the pasta in a colander and drain. Mix the pasta with the sauce and parsley and serve with the strips of lamb fillet and nectarines.
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