Author Notes: This is a simple spring pasta meant to showcase the best of the season. A quick trip to farmers' market will set you up with half of the ingredients, and you may even have the rest on hand. This makes a great dinner for two (or more) on the fly. —Merrill Stubbs
tablespoon vegetable oil
large shallot, finely chopped
cup chopped morel mushrooms (or dried and reconstituted in boiling water)
cups chicken or vegetable stock
ounces fusilli (or another short pasta shape)
cup heavy cream
cup shelled new peas
cup freshly grated Pecorino Romano cheese, plus more for serving
salt and freshly ground pepper
tablespoons chopped fresh mint
- Bring a large pot of salted water to a boil over high heat. Meanwhile, heat the oil in a large, deep frying pan over a medium-low flame and add the shallot. Sauté the shallot until softened, about 5 minutes, stirring frequently and making sure it does not brown. Add the morels and cook for 3 minutes, stirring once or twice. Add the stock, turn up the heat and simmer until reduced by half, about 5 minutes.
- Add the pasta to the boiling water and cook according to the package directions, until just al dente. While the pasta is cooking, add the cream and peas to the sauce and simmer for about a minute, just until the peas turn bright green. Add salt and pepper to taste and keep warm.
- When the pasta is cooked, use a slotted spoon to transfer it to the frying pan, and over the lowest possible flame, stir everything through for about 30 seconds. If the sauce seems too thick (it should resemble a light broth), you may add up to a 1/2 cup of the pasta water, a little bit at a time. Turn off the heat and quickly fold in the grated pecorino and mint. Serve immediately with additional grated cheese.
- This recipe is a Community Pick!