Saffron Linguine with Herb Oil and Shaved Manchego Cheese

Ingredients

• 0.5 cup almonds toasted sliced
• 0.5 cup flat-leaf parsley chopped
• 1 large garlic clove minced
• 1 teaspoon juice of lemon fresh
• 0.5 pound pasta 
• 0.3 cup mint leaves chopped
• 0.3 cup olive oil extra-virgin
• 0.3 pound young pecorino cheese shaved with a vegetable peeler
• 4 servings pepper freshly ground
• 1 pinch saffron threads 
• 1 teaspoon tarragon chopped
• 0.5 teaspoon thyme leaves chopped
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• blender

Directions

1. In a blender, puree the parsley with the mint, olive oil, tarragon, thyme and lemon juice. Scrape the oil into a bowl.
2. Melt the butter in a large skillet.
3. Add the garlic and saffron and cook over low heat until fragrant, about 1 minute.
4. Cook the linguine in boiling salted water until al dente. Set the skillet with the garlic over moderately high heat and add 1/2 cup of the pasta cooking water.
5. Drain the pasta, add it to the skillet and toss well.
6. Transfer the pasta to warmed shallow bowls. Top with the cheese shavings, toasted almonds and herb oil.
7. Sprinkle the linguine with pepper and serve at once.