Categories: Salads, Side dish, Vegetables 
      Yield: 10 servings 
  
    1/4 ts Ground saffron 
    1/2 c  Olive oil 
      2    Garlic cloves 
           -- finely minced or pressed 
      3 tb Freshly squeezed lemon juice 
    1/4 ts Ground cumin 
      2 ts Ground turmeric 
      1 ts Granulated sugar 
           Salt 
           Freshly ground black pepper 
      1 lb Semi de melone 
           -- (melon-seed shape) 
           -OR- other pastina 
    2/3 c  Pine nuts; lightly toasted 
    1/2 c  Currants 
           -- plumped in hot water for 
           -- about 20 min. and drained 
    1/4 c  Chopped fresh mint 
    1/4 c  Chopped fresh parsley 
      3 tb Chopped fresh coriander 
           Fresh mint sprigs or leaves 
           Pomegranate seeds (optional) 
           Orange blossom water (opt.) 
  
  Dissolve saffron in olive oil and let stand about 15 minutes.  Add garlic, 
  lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set 
  aside. 
   
  Cook pasta in 3 quarts boiling water until very al dente.  Drain and rinse 
  well in cold water, then drain again.  Place in a large bowl and toss with 
  saffron-flavored oil.  Cool to room temperature, occasionally stirring the 
  pasta to coat thoroughly. 
   
  Add pine nuts, drained currants, chopped mint, parsley, and coriander to 
  pasta.  Serve at room temperature garnished with mint sprigs or leaves and 
  pomegranate seeds, if available.  Sprinkle lightly with orange blossom 
  water just before serving. 
   
  SERVES 10 TO 12 AS SALAD OR SIDE DISH 
   
  NOTE: To toast pine nuts, place them in a small heavy frying pan over 
  moderate heat.  Stir until they begin to turn golden.  Remove from heat and 
  pour onto a plate to cool. 
   
  * Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias