Pappardelle & Asparagus, Beans & Pea Purée - Great British Chefs
A spectacularly fresh pappardelle recipe, asparagus and pasta are combined with broad beans, fresh majoram and pea purée with tasty, summery results.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 500g of fresh peas in the pod
- 1 pinch of sugar
- 150ml of double cream
- 500g of fresh broad beans, still in the large outer pod
- 2 bunches of asparagus
- 320g of pappardelle
- 10g of fresh marjoram
- salt
- black pepper, freshly ground
- olive oil
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