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Spring Strozzapreti with Morels

by Deanna Williams
Total 40 minutes
Active 40 minutes
Serves 6
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Earthy, nutty morels in pasta complemented with sweet snap peas and a splash of white wine. Enjoy!

Ingredients

  • 2 tbsp unsalted butter (unsalted)
  • 1 shallot (diced)
  • ½ lb morels (halved)
  • 2 cups heavy cream
  • 2 tbsp fresh thyme (stripped from sprigs)
  • 2 tbsp dry white wine
  • juice from 1 lemon
  • salt & pepper (to season)
  • 1 lb Strozzapreti pasta
  • 6 oz sweet snap peas (cut diagonally)
  • pea tendrils (to garnish)

Directions

  • Over medium heat, bring a pot of salted water to a boil that will be used to cook pasta
  • Meanwhile, melt butter in a medium sauce pan over medium-low heat and cook shallots until fragrant. About 5-10 minutes
  • Increase the heat to a little over medium and add the morels. Cook for 3-5 minutes, stirring frequently until mushrooms have released water
  • Add the heavy cream and thyme and decrease heat to low and allow the cream to bubble and reduce
  • Once the cream is hot, add the dry white wine. Cook about 10 minutes, stirring occasionally
  • Squeeze in fresh lemon juice (careful to keep lemon seeds out of sauce) and season with salt and pepper
  • Allow the sauce to simmer and add pasta to pot of water once it has reached a rolling boil and cook until done
  • Reserve about half a cup of pasta water when straining pasta
  • Combine morel sauce with pasta in pot and toss in sliced peas. If the pasta sauce is too thick, add as much pasta water as needed to reach desired consistency. If you prefer a thicker sauce, discard the pasta water
  • Garnish with pea tendrils and enjoy!