Cookies. This site uses only very limited cookies. By continuing to use this site, you are opting-in to have cookies. To see what we use or to opt out, visit our cookies page

Thu 23/11/2017
Charing
Christmas MarketMORE

Sat 25/11/2017
Bearsted
Bearsted Christmas FairMORE

Sat 16/12/2017
Cranbrook
Christmas marketMORE

Sat 16/12/2017
Bridge
Candlelit Christmas MarketMORE

Sun 17/12/2017
Cliftonville
Special Christmas marketMORE

Sat 23/12/2017
Shipbourne
Pick Up marketMORE

Show 3 more events
The Chaser Inn


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

  

Print a PDF version of this page HERE>





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.