PASTA WITH MORELS, LEEKS, AND PEAS
Author: Tag Sale Tastes
Ingredients
  • 12 ounces fresh morel mushrooms, cleaned, stems trimmed, and very coarsely chopped*
  • 1 medium leek, cleaned and thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • ¼ cup diced cooked ham
  • ¼ cup dry white wine
  • ¾ cup whipping cream
  • ½ cup reduced-sodium chicken broth
  • 1-1/4 cups frozen peas, thawed
  • Salt and freshly-cracked black pepper, to taste
  • 10 ounces fresh pappardelle or linguine pasta
  • ¼ cup chopped fresh Italian parsley
  • * If morels are unavailable, you can use shiitake or cremini mushrooms.
Instructions
  1. Melt butter in a large skillet over medium-high heat. Add morels, leeks, and garlic, and cook, stirring often, until morels and leeks are just tender. Remove to a bowl with a slotted spoon.
  2. Add the ham to the skillet, and cook for 3-4 minutes, stirring occasionally, until just starting to brown. Remove the skillet from the heat and add the white wine. Return to heat and cook for 1 minute. Add the cream and broth, and cook, stirring often, until sauce thickens enough to coat the back of a spoon, approximately 6 to 8 minutes. Return morels to skillet and add peas. Cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.
  3. Meanwhile, in a large pot of salted water cook pasta according to directions until just al dente. Drain, and add to skillet over low heat, tossing until heated through and well combined. Transfer to serving bowl and sprinkle with parsley. Serve hot.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2019/08/04/pasta-with-morels-leeks-and-peas/