Serves 4 to 6
Ingredients
1 pound spaghetti, campanelle or farfalle pasta
¼ cup olive oil
2 large shallots, thinly sliced
1 pound morel mushrooms, cleaned, rinsed and quartered
Splash of white wine
1 tablespoon fresh thyme leaves
2 lemons, zested and juiced (keep zest and
juice separate)
1 cup vegetable stock
½ cup heavy cream
1 pound spring peas, shucked and rinsed
3 tablespoons unsalted butter
Salt and pepper, to taste
Finely grated Parmigiano-Reggiano, to taste
Directions
Heat pasta water and ¼ cup salt in a large pot. Bring to a boil and be ready to add pasta once you start making the sauce. Note: Make sure the water tastes salty, like the ocean. In a sauté pan, heat oil, add shallots and sauté briefly. Add mushrooms and sauté for two to three minutes. Add white wine, fresh thyme, lemon juice (to taste) and vegetable stock. Bring to a boil and reduce to a simmer. Simmer for five minutes or until the liquid is reduced by half. Add cream, bring to a boil and reduce to a simmer. Reduce liquid by a third, and then add spring peas and butter. Whisk butter until completely emulsified. Turn off heat and season with salt and pepper. Toss cooked pasta and sauce together. Adjust seasonings if necessary. Portion into bowls, garnish with lemon zest and Parmigiano-Reggiano and serve immediately.
