Gourmet Green Bean Pasta

For the saffron pasta put the flour and salt in a heap on a baking board, make a well in the centre and add the egg yolks, eggs, saffron and, if necessary, a little lukewarm water. Whisk the eggs into the flour with a fork and then quickly knead to a smooth dough with warm hands. Form the dough into a ball, wrap in clingfilm and leave to rest for at least 30 minutes. This allows the dough to relax and makes it easier to work.

Roll the dough out thinly either by hand or in a pasta maker and cut into strips. Cook in plenty of boiling, salted water until al dente.

Wash the vegetables. Divide the broccoli into florets and peel the stalk. Dice the courgette. Top and tail the mangetout and peel the lower third of the asparagus spears.

Bring some salted water to the boil and blanch the vegetables in batches - apart from the courgettes,

for 3 to 4 minutes. Add the diced courgettes after 2 minutes. Take the vegetables out of the water,

refresh in iced water and drain thoroughly.

Heat the butter in a wok or a deep frying pan until it foams, add the vegetables and stir. Add the vegetable stock, season with salt and pepper and cook for a few minutes until al dente.

Add the drained saffron pasta and mix well.