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Fresh Pasta with Morels & Peas

From Our Kitchen


1½ cups fresh pasta (Cavatappi is best), cooked
⅓-½ lb. morels
1½ cups English peas, shelled
⅓ lb. baby spinach
1 pkg. ramps, chopped (white part separated from green) or substitute 1 cup of chopped leeks
1½ pints light cream
2 Tbsp. savory, chopped
2 Tbsp. truffle butter
2 Tbsp. olive oil
salt and pepper


Heat olive oil in a sauté pan over medium high heat. Add morels and cook until golden brown, about 6-8 minutes. Add white part or ramps and cook for 1 minute. Add cream and simmer until thick. Add peas and simmer until tender, about 3-4 minutes. Remove pan from heat. Add in pasta, spinach, green ramps, savory, and truffle butter. Toss together and adjust seasoning.