Celebrating one of our favourite ingredients of the seasonal calendar, Wye Asparagus. Paired with beautifully creamy ricotta and finished with British tarragon for a peppery fragrance. Encased within our free-range egg fresh pasta recipe and cooked ready to serve straight from frozen in just 3.5 minutes.
Serve with (and/or):
Crispy Basil Leaves / Rocket / Extra Virgin Olive Oil / Wilted Cavolo Nero / Parmesan & Black Pepper / Asparagus spears / Tarragon Butter / Black Olives / Whipped Ricotta/ Toasted Pine Nuts / Sauce Vierge
