[mv_schema_meta name="make saffron water"]In a mortar and pestle or small bowl, crush the saffron threads with a pinch of salt. Put it in a small bowl, cover with boiling water, and let it infuse for 20 minutes. 

[mv_schema_meta name="sauté the vegetables"]In a large skillet or pan, melt the butter over medium heat. Add the finely sliced leek and sauté when butter is melted until soft and translucent, about 3-4 minutes. Add the peas (if using frozen, ensure they are thawed) and continue to sauté for another 2 minutes. Add the ½ cup cream to the butter to stop it from browning, and bring to a simmer. Whisk the remaining 2 tablespoons of butter into the cream mixture 1 tbsp at a time, ensuring each addition of butter is fully melted before adding the next. This method helps to emulsify the sauce.

[mv_schema_meta name="Cook the pasta"]Bring a large pot of salted water to a boil and cook al dente pasta according to the package instructions. Drain the pasta, reserving 1 cup of the pasta water, and set aside.

[mv_schema_meta name="make a saffron cream sauce"]While the pasta is cooking, finish the sauce. Add saffron water to the skillet with sautéed vegetables, pour the remaining heavy cream, stirring continuously to combine with the leek and peas. Turn the heat to low and allow the cream to heat up without boiling it. Heat gently until simmering. Stir half of the parmesan and remove it from the heat. 

[mv_schema_meta name="Add the pasta to a saffron sauce"]Add drained pasta directly to the sauce and toss lightly to mix. Add the remaining parmesan cheese and toss again. Season with freshly ground black pepper and garnish with chervil or parsley. Sprinkle with red pepper flakes.