Pappardelle with Shaved Asparagus, Broad Beans, Marjoram and Pea Purée

Geoffrey Smeddle
Image of Pappardelle with Shaved Asparagus, Broad Beans, Marjoram and Pea Purée
Serves Serves 4
Print recipe
  • Prep time 20 mins
  • Cook time 20 mins
  • Ready time 40 mins

A gorgeously fresh dish which utilises the produce of spring and early summer.

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  • 500 g fresh peas in the pod
  • 150 ml double cream
  • 500 g fresh broad beans, still in the large outer pod
  • 2 bunches asparagus
  • 320 g pappardelle
  • olive oil
  • 10 g fresh marjoram
  • salt
  • freshly ground black pepper
  • 1 pinch sugar


Make the pea purée in advance. Shell the peas and discard the pod. Bring a pan of salted water to the boil and cook the peas for three minutes.

Drain the peas, reserving a cupful of the cooking water, and refresh them under cold running water.

Place the peas in a blender with some of the cooking water, add a pinch of salt and sugar then process to a purée.

Add just enough double cream to help it process, then set aside.

Shell the broad beans from the outer pod then cook in boiling salted water for one minute before draining and refreshing in ice-cold water.

Once cold, drain and pop off the outer pod from each bean then set aside.

Set aside six spears of asparagus per person. Cut off the tips and keep them to use as a garnish. Add the remainder of those spears to the others, which will be used to make ribbons.

Trim the woody base from the asparagus – this will be about an inch or so at the base of each spear, which can be reserved for soup.

Using a swivel-head peeler and working from the head of the spear to the base, shave ribbons of asparagus and place them in a bowl.

Bring a large pan of water and a second smaller one to the boil and salt both well.

Gently reheat the pea purée in a small pan, taste for seasoning and set aside in a warm place.

Place the pasta in the large pan of boiling water and cook until al dente. Boil the reserved asparagus tips in the smaller pan for four minutes.

Drain the pasta when done, reserving a few tablespoons of the cooking water. Return the pasta to the pan, along with the cooking liquid, broad beans, a dash of olive oil, half the asparagus ribbons and half the fresh marjoram.

Season and add half the asparagus spear tips. Divide the pea purée between four plates, making a round bed in the centre of each.

Pile the pasta in the centre of each then finish with the rest of the shaved asparagus and the asparagus tips.

Add one last dash of salt and pepper and then scatter the rest of the marjoram over the top.

Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more delicious vegetarian recipes.