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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
Method
- 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.
