Morel Mushroom and Pea Tagliatelle with Truffle
Drogo
1-2
5 minutes
10 minutes
Morel mushroom and pea tagliatelle is a refined spring pasta that brings together three of the season's most prized ingredients. This morel pasta recipe pairs the earthy, almost woodland flavour of fresh morels with sweet peas and silky ribbons of fresh tagliatelle, and a final shaving of spring white or summer truffle adds a layer of aroma that lifts the dish out of the everyday. As a pea and pasta recipe, it comes together in 20 to 25 minutes, which makes it as suited to a relaxed weeknight dinner as it is to a special-occasion main. A handful of well-chosen ingredients, lightly handled, is all this one needs.
Ingredients
250g fresh tagliatelle
250g morel mushrooms
- 50g frozen peas
50g Parmesan, grated
30g butter
15g spring white truffle
Directions
Cook the pasta in a large pan of boiling salted water for 3 minutes, adding the peas for the final minute.
Heat the butter in a frying pan on a medium heat and add the mushrooms. Cook for 2 minutes, or until softened.
Add a splash of the pasta water and the garlic and cook for a minute more.
Add the Parmesan and another splash of pasta water, stirring to emulsify. Season with a little salt and pepper.
Drain the pasta and peas, reserving a little of the cooking water.
Add the pasta and peas to the mushrooms, adding more pasta water if necessary - the pasta should be silky and coated in sauce.
Shave plenty of spring white truffle on top.
Ingredients you'll need
