Garganelli with Morels and Peas

It's not spring until you've had a bowl of morel-studded pasta

We're ready to ring in spring's fresh peas and morels the best way there is: with a big bowl of pasta. This one comes from Mimi Weissenborn, the chef at Yvette Leeper-Bueno's Vinatería in New York City. The only thing that'd be springier is to add lamb—which, come to think of it, isn't a bad idea. 

Go morel crazy: Use them on avocado toast and with pan-seared cod, too.

Recipe adapted from Mimi Weissenborn, Vinatería, New York, NY

Spring Garganelli With Morels And Peas
5 from 41 ratings
Get the recipe from a springtime pasta dish of garganelli with peas and morels, from Harlem restaurant Vinatería in New York City.
Prep Time
10
minutes
Cook Time
30
minutes
Servings
6
servings
Total time: 40 minutes
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 and pepper, to taste
  • 1 pound garganelli, fresh or dried (or sub penne)
  • 6 ounces freshly shelled or frozen peas
Optional Ingredients
  • Pea tendrils, for garnish (optional)
Directions
  1. In a medium saucepan over medium-low heat, melt the butter. Add the shallots and garlic, and cook until fragrant, 5 to 10 minutes.
  2. Raise the heat and add the morels, stirring frequently. Cook for 3 to 5 minutes.
  3. Add the cream and lower the heat so that the cream bubbles as it reduces. Cook for 10 to 15 minutes, until the cream has reduced by about half. Add the tarragon and Marsala wine, then season with the lemon juice, salt and pepper.
  4. Meanwhile, bring 2 separate pots of water to a boil. In one, add the pasta. In the other, blanch the peas for 30 seconds to 1 minute, just until they lose their raw bite.
  5. When the pasta is al dente (8 to 10 minutes), drain it and reserve the pasta water. Add the pasta to the pan with the morel sauce and toss until combined, adding reserved pasta water as necessary.
  6. Add the peas, top with the pea tendrils if using and serve immediately.
Nutrition
Calories per Serving 620
Total Fat 32.9 g
Saturated Fat 19.8 g
Trans Fat 0.1 g
Cholesterol 113.8 mg
Total Carbohydrates 68.1 g
Dietary Fiber 5.6 g
Total Sugars 6.9 g
Sodium 569.8 mg
Protein 14.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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