Rocket Pasta and Pesto with shaved Fennel Salad – La Classe de Cuisine

Ingredients

• Pinch Saffron strands
• 4 large fresh Lasagna sheets
• 10 g parmesan, finely grated
• 2 handful small wild rocket leaves
• 50 g peppery wild rocket
• 20 g lightly toasted pine nuts
• 2 gloves garlic, roughly chopped
• 80 ml extra virgin Olive Oil
• 15 g parmesan, finely grated
• 1 fat Fennel bulb
• 1 Tbsp white wine vinegar
• 1/2 tsp sea salt crystals
• A handful of wild rocket