Pasta with Asparagus and Broccoli

Ingredients

• 1 tsp ground saffron
• 1 tsp salt
• 2 tsp warm water
• 2 egg yolks
• 1 egg
• 175 g wheat flour type 405
• Salt
• 100 g broccoli
• 0.5 small zucchini
• 50 g sugar snap peas
• 100 g green asparagus
• 30 g Butter
• 6 tbsp vegetable broth
• ground white pepper
• 0.5 bunch Chives
• 30 g freshly grated Parmesan

Instructions

1. 1.

   Sift ½ tsp salt into flour on a board, make a well in the center and add eggs, salt, saffron and, if needed, some water. With a fork whisk the egg mixture with a little flour and quickly knead everything with warm hands into a smooth dough. Shape the dough into a ball, wrap it in cling film and let rest at least 30 minutes. This relaxes the dough for easier handling.

2. 2.

   Roll out the dough by hand or with a pasta machine until thin and cut into strips. Cook the noodles in plenty of salted water to al dente.

3. 3.

   Wash the vegetables. Trim the broccoli and separate into florets, peel the stalks. Dice the zucchini into small cubes. Snap off the ends of the sugar snap peas and peel the lower part of the asparagus sticks.

4. 4.

   Bring salted water to a boil and blanch the vegetables – except for the zucchini cubes – in portions for 3 to 4 minutes. Add the zucchini cubes after 2 minutes. Remove the veggies, shock them in ice water and drain well. Melt butter in a wok or deep pan, add the vegetables and stir. Pour in broth, season with salt and pepper, and cook until just tender.

5. 5.

   Add the drained saffron pasta and mix thoroughly. Finely chop chives and sprinkle over the dish. Serve with grated parmesan on the side.