British asparagus spring pasta

British asparagus spring pasta
Serves: 4
  • 400g British asparagus
  • 170g frozen peas
  • 350g pappardelle pasta
  • 2 knobs butter
  • 1 tbsp olive oil
  • 4 echalions, finely chopped
  • 2 garlic cloves, crushed
  • 200ml crème fraîche
  • handful chopped mint
  • salt and freshly ground black pepper
  • parmesan, grated
  1. Trim the ends off the asparagus and chop into 2-3cm pieces.
  2. Bring a pan of water to the boil, blanch the asparagus and the peas for 2-3 mins and plunge immediately into a bowl of ice-cold water.
  3. Keep the pan of water on the hob and add the pasta, cooking it according to pack instructions.
  4. Meanwhile, melt the butter in a frying pan, add the olive oil, shallots and garlic, and gently fry for 5 mins until soft.
  5. Add the crème fraîche and stir to gently warm it through, making sure it doesn’t split.
  6. Add the fresh chopped mint, asparagus and peas to the pan and stir through, adding a little pasta water to loosen the sauce if necessary.
  7. When the pasta is cooked, drain well and add to the sauce.
  8. Season and serve with freshly grated parmesan, a sprinkle of fresh mint and a drizzle of olive oil.


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