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Kitchen Notebook

May 24, 2019

Creamy Pasta with Morels and Peas

35 Mins

  • ¼ lb Fresh Morels
  • 1 lb fresh Pasta
  • 1 lb English Peas, shelled
  • 1 Spring Onion, sliced thinly
  • ½ cup minced Basil
  • 3 Tbsp Crème Fraîche
  • 2 Garlic Cloves, sliced thinly
  • 1 Tbsp Butter
  • Sea Salt and Pepper



Bring a large pot of heavily salted water to a boil over medium-high heat.


While the water is coming to a boil, add peas to the pan. Heat  butter in a large sauté pan and morels and peas. Cook until peas are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper.


Drop pasta into boiling water and cook until al dente. Drain well and transfer pasta to a large bowl. Immediately toss pasta with peas and morels, crème fraîche and basil. Season with salt and pepper to taste. Add more crème fraîche and basil if desired.





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