Creamy Morel Mushroom Garganelli Pasta with Peas and Tarragon
Ingredients
- ½ lb. fresh morel mushrooms quickly soaked in cold water twice and patted dry; or 1/2 lb. frozen, thawed and patted dry; or 1/2 oz. dried, soaked in very hot water for 20 minutes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots finely chopped
- 3 cloves garlic chopped
- Salt and pepper to taste
- ¼ cup Marsala or sherry
- 1 cup heavy cream
- ¼ cup fresh tarragon leaves chopped
- ¾ cup shelled fresh peas or thawed frozen peas
- 1 pound garganelli or penne pasta
- 1 cup freshly grated Parmigiano-Reggiano
- Juice of 1/2 lemon about 2 tablespoons
- 1 cup loosely packed pea shoots pea tendrils, or other microgreens
Instructions
- Bring a large pot of water to a boil for the pasta.
- Quarter the morels lengthwise and remove any bits of grit.
- In a large skillet, heat the olive oil (two turns of the pan) over medium to medium-high heat.
- Melt the butter into the oil.
- Add the mushrooms and cook, stirring often, until browned (3 to 4 minutes).
- Add the shallots and garlic to the skillet; season with salt and pepper.
- Toss until the shallots soften (3 to 4 minutes more).
- Pour in the Marsala; cook, stirring often, until absorbed (about 3 minutes).
- Add the cream and tarragon.
- Bring to a bubble.
- Reduce heat to medium.
- Add the peas and simmer until the sauce is slightly reduced (3 to 4 minutes).
- Salt the boiling water and add the pasta.
- Cook until 1 minute shy of the package directions.
- Scoop out about half a cup of the starchy cooking water, then drain the pasta.
- Mix the pasta, cooking water, Parmesan, and lemon juice into the sauce.
- Season to taste.
Notes / Tips / Wine Advice:
Serve the creamy morel mushroom garganelli pasta with a generous topping of pea shoots, pea tendrils, or other microgreens.