Saffron Rigatoni with Lighvan-Kashk Mousse and Brown-Butter Dates

Method

1. Bloom a generous pinch of saffron in 2 tbsp hot water.
2. Cook the rigatoni in well-salted water until just al dente.
3. Reserve at least ½ cup of the pasta water before draining.
4. For the sauce, melt 25 g butter over medium-low heat.
5. Add the cream, bloomed saffron, lemon zest and lemon juice.
6. Add the cooked pasta with a splash of pasta water and toss over medium heat.
7. Add the Parmesan and keep tossing, adding a little more pasta water as needed, until the sauce turns glossy and coats the pasta.
8. For the mousse, blend the Lighvan cheese and 1 tbsp kashk until smooth.
9. Taste before adding more kashk; you want the tang and depth without overpowering the Lighvan.
10. For the dates, melt 20 g butter in a small pan.
11. Add the chopped dates and cook over medium heat until the dates start to crisp around the edges and the butter turns golden and nutty.
12. Keep an eye on it once the butter starts browning, it moves quickly.
13. Plate and finish with toasted walnuts, tarragon leaves and black pepper.