Spring
Fusilli with Peas, Morels, Mint and Pecorino
- Serves 6
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
What You'll Need
Ingredients
-
1 tablespoon
vegetable oil
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1
large shallot, finely chopped
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2/3 cup
chopped morel mushrooms (or dried and reconstituted in boiling water)
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2 cups
chicken or vegetable stock
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8 ounces
fusilli (or another short pasta shape)
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1/4 cup
heavy cream
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1/2 cup
shelled new peas
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1/2 cup
freshly grated Pecorino Romano cheese, plus more for serving
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salt and freshly ground pepper
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3 tablespoons
chopped fresh mint
Directions
- 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.
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