We’re ready to ring in spring’s fresh peas and morels the best way there is: with a big bowl of pasta. Enjoy this tasteful recipe!
- 1 tablespoon butter
- 1 shallot, minced
- 1 garlic clove, minced
- ½ pound morels, cleaned with a brush or cloth
- 2 cups heavy cream
- 2 tablespoons tarragon, minced
- Splash of Marsala wine
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 pound garganelli, fresh or dried (or sub penne)
- 6 ounces freshly shelled or frozen peas
- Pea tendrils, for garnish (optional)
In a medium saucepan over medium-low heat, melt the butter. Add the shallots and garlic, and cook until fragrant, 5 to 10 minutes.
Raise the heat and add the morels, stirring frequently. Cook for 3 to 5 minutes.
Add the cream and lower the heat so that the cream bubbles as it reduces. Cook for 10 to 15 minutes, until the cream has reduced by about half. Add the tarragon and Marsala wine, then season with the lemon juice, salt and pepper.
Meanwhile, bring 2 separate pots of water to a boil. In one, add the pasta. In the other, blanch the peas for 30 seconds to 1 minute, just until they lose their raw bite.
When the pasta is al dente (8 to 10 minutes), drain it and reserve the pasta water. Add the pasta to the pan with the morel sauce and toss until combined, adding reserved pasta water as necessary.
Add the peas, top with the pea tendrils if using and serve immediately.