Spanish Saffron Trenette Pasta
A chef who wanted to create a twist on the traditional rice-laden paella dish was the inspiration for this saffron-infused pasta.
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Spices for Coloring, Saffron.
Spanish Saffron Trenette Pasta is so good, you will wonder why you didn't stop in earlier to pick this up.