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We’re ready to ring in spring’s fresh peas and morels the best way there is: with a big bowl of pasta. Enjoy this tasteful recipe!
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Mixing bowl
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
- Slotted spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 1 tablespoon butter
- 1 shallot, minced
- 1 garlic clove, minced
- ½ pound morels, cleaned with a brush or cloth
- 2 cups heavy cream
- 2 tablespoons tarragon, minced
- Splash of Marsala wine
- Juice of 1 lemon
- Salt
- pepper
- 1 pound garganelli, fresh or dried (or sub penne)
- 6 ounces freshly shelled or frozen peas
- Pea tendrils, for garnish (optional)
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