Pasta Crema di Porri e Zafferano

Facebook friend Lena posted this recipe.

12 oz/350 g di pasta corta/penne
2 porri
6 oz/150 ml di panna da cucina/heavy cream
1/4 cup chicken broth/60 ml brodo di pollo
1/2 bustina di zafferano/sachet of saffron
sale/salt
Pepe nero/black pepper
Burro/butter
olio evo/olive oil evo
granella di pistacchio/chopped pistacchio

Clean the leeks passing them under the water and eliminating the most part green and the outer leaf. Cut everything washers.

Heat a large frying pan a tablespoon of butter and olive oil, add the leeks and brown them. Add a pinch of salt, 1/4 cup chicken broth, and saffron. Cover with a lid, reduce the heat and simmer for about twenty minutes, until the leeks are cooked well. If necessary add a little more water during cooking.  Add the cream.  Simmer 5 min. more.

With a hand blender purred the leeks mixture until smooth and creamy.

Cook the pasta in salted water, drain it al dente and toss with the sauce. Serve bit of chopped pistachios.