Pasta with morels, peas and Parmesan
4 servings
25 minutes
Pasta with morels, peas, and parmesan is an exquisite Italian dish that intertwines tenderness and richness of flavors. Morels, with their deep nutty aroma, create harmony with the sweetness of young peas, while grated parmesan adds a salty creaminess. This dish harks back to the traditions of Italian cuisine where fresh seasonal ingredients are transformed into gastronomic masterpieces. The al dente pasta texture perfectly complements the silky sauce made from oil, mushrooms, and cheese, creating a enveloping delight. A light spiciness from black pepper completes the composition by adding depth to the flavor. This pasta is perfect for both a cozy family dinner and a festive feast, offering a sense of warmth and sophistication of Italian culinary art.
1
Boil water in a large and small pot. In the small pot, boil the peas for 1 minute, drain the water, and place them in an ice bath.
- Peas: 110 g
2
Meanwhile, melt half of the butter in a skillet. Cut the morels lengthwise into 4 pieces and lightly sauté, seasoning with salt and pepper.
- Butter: 4 tablespoons
- Morels: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
In a large pot, boil the pasta until al dente. Before draining the water, mix the peas with the remaining butter and mushrooms, and place on medium heat.
- Pasta: 200 g
- Peas: 110 g
- Butter: 4 tablespoons
- Morels: 100 g
4
Do not drain all the water, leave some for the sauce. Mix the pasta with mushrooms and peas, adding a little water if necessary to achieve the desired sauce consistency.
- Pasta: 200 g
- Morels: 100 g
- Peas: 110 g
- Butter: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Mix with parmesan, generously sprinkle with black pepper, and serve on the table.
- Grated Parmesan cheese: 120 g
- Ground black pepper: to taste