Morels With Ruffled Pasta Recipes

PASTA WITH MORELS, PEAS AND PARMESAN

Pasta With Morels, Peas and Parmesan image

Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.

Provided by Mark Bittman

Categories dinner, lunch, quick, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

Salt and ground black pepper
1/2 cup fresh shelled peas
4 tablespoons butter
1/4 pound morels, about 8 medium
8 ounces pasta
1 cup finely grated Parmesan

Steps:

Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.

Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram

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