PASTA WITH MORELS, PEAS AND PARMESAN
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
- Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
- Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.
Nutrition Facts : @context http, Calories 895, UnsaturatedFat 13 grams, Carbohydrate 95 grams, Fat 40 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 24 grams, Sodium 801 milligrams, Sugar 6 grams, TransFat 1 gram
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