Fresh Pasta with Morels and Peas
Serves 8
Ingredients
- 1 1/2 lbs. fresh pasta (Cavatappi is best), cooked
- 1/2 lb. morels
- 1 1/2 cups english peas, shelled
- 1/3 lb. baby spinach
- 6 ramps, chopped (white part separated from green)
- 1 1/2 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 of 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, remaining green parts of ramps, savory, and truffle butter. Toss together and adjust seasoning.