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The Chaser Inn,
Stumble Hill,
Shipbourne, Kent TN11 9PE
www.thechaser.co.uk
  

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Local White & Green Asparagus & Broad Bean Pappardelle, with fresh pea & mint puree and shaved parmesan

Ingredients

  • 10 grams broad beans shelled
  • 20 grams frozen peas
  • 4 sprigs mint
  • Vegetable stock
  • 2 spears of green asparagus blanched (chopped into three)
  • 2 spears of white asparagus blanched (chopped into three)
  • 15 grams shaved parmesan (or local hard cheese)
  • 150 grams fresh pappardelle pasta
  • Salt & pepper
Instructions
To make the pea puree, sauté the peas and mint until soft (few minutes) and blend with stock until smooth and resemble a thick soup consistency.

Take the blanched asparagus and beans and sauté with a the pea puree, add the fresh pappardelle, season and cook for a few minutes until the pasta is soften but still with bite.

Serve in a large bowl and top with shavings of fresh parmesan.



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