Saffron Pasta with Lemon Chervil Sauce | myfoodbook

Ingredients

• 1 teaspoon saffron threads
• 1 ½ tablespoons warm water
• 2 cups (300g) '00' pasta flour or your favourite plain flour
• Good pinch salt flakes
• 3 large free range eggs, lightly beaten
• 1 teaspoon finely grated lemon rind
• 2 teaspoons pure olive oil
• 50g butter
• 2 spring onions, finely chopped
• 2 teaspoons grated lemon rind
• 300ml cream
• Several extra saffron strands
• Freshly ground black pepper
• 2 bunches chervil, leaves picked and roughly chopped
• 150g finely grated Parmesan