Make Ahead

Linguine with Asparagus, Morels and Fava Beans

April  8, 2011
3 Ratings
  • Serves 4
Author Notes

All of the ingredients in this recipe sing spring to me. Perhaps that's why they get along so well in this dish. Don't fret if you cannot get hold of fava beans. Sweet peas make an excellent substitution, or simply use asparagus and morels. It's all good. - TasteFood —TasteFood

Test Kitchen Notes

What a beautiful way to celebrate spring -- a dish that is as pretty to look at it is delicious to eat! The asparagus and fava beans burst with vibrant green colors and freshness, while the morels pop with earthy, nutty and meaty flavors. The creamy sauce lightly coats the pasta and pulls all the colors and textures together into a mouthwatering and satisfying one-dish meal. - SwoonMySpoon —SwoonMySpoon

What You'll Need
  • 1/2 ounce dried morel mushrooms, or 1/4 pound fresh morels, cleaned and sliced
  • Salt
  • 3/4 pound asparagus, ends trimmed, cut on the diagonal in 1 inch pieces
  • 1 pound linguine
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 1 cup blanched and shelled fava beans
  • Freshly ground black pepper
  • Grated Parmigiano-Reggiano cheese for serving
  1. If using dried morels, place in a small bowl and cover with boiling water. Let sit 20 minutes. Drain and gently squeeze out any extra liquid. Cut in half lengthwise and set aside.
  2. Bring a large pot of salted water to a boil. Add asparagus and blanch until crisp-tender and bright green, without overcooking, 1 minute. Remove with a slotted spoon and refresh under cold water. Set aside on kitchen towels and blot dry.
  3. Add linguine to same pot and cook until al dente according to package instructions; drain.
  4. Heat oil and melt butter in a deep skillet over medium heat. Add garlic, morels and 1 teaspoon salt. Sauté until garlic is fragrant and morels are tender, 2 minutes. Add chicken stock and cream. Simmer until thickened and reduced by about half, 5-7 minutes. Stir in asparagus pieces and fava beans and heat through. Add pasta to the skillet and toss to combine. Season with freshly ground black pepper. Serve with a generous sprinkling of grated cheese.

See what other Food52ers are saying.

  • Lynn Wainess
    Lynn Wainess
  • kzmccaff
  • edamame2003
  • thirschfeld
  • fiveandspice

17 Reviews

Lynn W. May 16, 2015
I made this last night and it was awesome. All my fav spring ingredients. I used half the pasta and it worked out perfectly. Thanks!
Lynn W. May 16, 2015
Oh, I also sautéed some spring onion and 1/2 a shallot with the mushrooms and doubled the garlic. Very yummy.
kzmccaff May 12, 2015
Made this last night and it was so great! I mixed a handful of fresh spinach in right before serving and used a veggie broth (herb-y with wine) and a splash of white wine I was drinking. It was so delicious!
Mbat May 27, 2014
Oh my! Exactly what I was searching for. And of course it us from that fantastic TasteFood blog. Those are some of the most delicious recipes on the web. Seriously good.
TasteFood May 27, 2014
Thanks, Mbat! :)
edamame2003 May 7, 2011
yep--spring! i think morels are showing up at the market next week--can't wait to make this. thanks for the recipe!
thirschfeld April 13, 2011
My asparagus is up but my fava's are dragging ass. The morels will be popping their wrinkly noggins out of the leafy musky ground soon and now I have a great recipe for all three.
fiveandspice April 11, 2011
Yum! I want morels to show up around here. This looks like it simply epitomizes spring.
Lizthechef April 9, 2011
Beautiful, the essence of Spring in one terrific recipe!
TasteFood April 10, 2011
thanks, Liz!
hazeddazed April 15, 2011
I was just going to type that!!
wssmom April 8, 2011
Tomorrow evening I am faced with no time and eight hungry people -- including four vegetarians and one with gluten allergy -- this is the recipe of choice!!! Cannot wait to try it.... (will be using gluten-free pasta, natch)
TasteFood April 10, 2011
Let me know how you like it!
gingerroot April 8, 2011
Lovely! Definitely sings of spring!
TasteFood April 10, 2011
thanks, gingerroot!
dymnyno April 8, 2011
Looks beautiful and has all my favorite Spring ingredients. Morels are my favorites!
TasteFood April 10, 2011
It's impossible to resist them now in the farmers' markets.