This week’s Chefs Recipe of the Week is Pappardelle with shaved asparagus, broad beans and pea puree by Geoffrey Smeddle and courtesy of Great British Chefs
Asparagus and pappardelle make a winning combination, married perfectly together in this pappardelle recipe from Geoffrey Smeddle. Together with earthy broad beans and fresh marjoram, this pasta dish is a perfect way to celebrate these spring days and asparagus season. To serve, add some shaved cheese on top; Parmesan and Pecorino Romano make lovely options, as does British-made Old Winchester if you’d like to keep this recipe vegetarian.
View other fantastic recipes in Great British Chefs’ asparagus recipe collection along with more in-depth information on how to cook asparagus. You can visit this link for the full Pappardelle with shaved asparagus recipe.Don’t forget to visit the website where you can also subscribe to Great British Chefs’ bi-monthly newsletter for competitions, recipes and more from Britain’s greatest chefs.