Orecchiette with Saffron, Ricotta and Mint

This unusual dish with a no-cook sauce comes from Sardinia, Italy, where saffron often is used to infuse flavor—and color—into pasta and pasta sauces. The cup-like shape of orecchiette is perfect for catching the lightly creamy sauce, but penne works well, too. Use whole milk and whole-milk ricotta; lower-fat milk and cheese will leave the dish tasting too lean.