Pasta Primavera with Saffron Cream – Rachael Ray

Ingredients

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 bundle thin springs asparagus, trimmed of ends and thinly sliced on bias
• 1 cup fresh peas
• 1/3 pound (a handful) thin green beans (haricots verts), cut into thirds on bias
• 1 bunch green spring onions, thin leeks or fat scallions, thinly sliced on bias, whites and greens separated
• 4 cloves garlic, thinly sliced or chopped
• Salt and pepper
• 1/2 cup white wine or chicken or vegetable stock
• 1 cup cream
• 1 teaspoon lemon zest
• 1 pinch (about 24) saffron threads
• 1/3 to 1/2 cup chicken stock, vegetable stock or water
• Egg or semolina pappardelle or fettuccine
• 1 cup freshly grated Parmigaino-Reggiano, plus some to pass at table
• Finely chopped parsley, basil and chives, to serve