Not exact matches
When the
pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3
cup to 1/2
cup of pasta water and drain the
pasta (
do NOT rinse) into a large colander.
When it's
done cooking, ladle out 1/3
cup of the
pasta water and put it into a large bowl where you'll combine the
pasta and pesto together.
I added about 1
cup of the saffron / salt
pasta water, since it seemed dry and I didn't want to add more heat (pepper spice).
Yes, the heavy creamy would usually be way too rich for me too, which is why in this recipe I thin it out with 1
cup of chicken broth (made out
of chicken bullion cube +
pasta water)-- I hope you
did not miss that step somehow!