Morel Mushroom and Pea Tagliatelle with Spring White Truffle
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Servings
1-2
Prep Time
5 minutes
Cook Time
10 minutes
Morels work so well with pasta, and make everything feel luxurious. We like to add some peas to this dish - for spring-like freshness - and a good shaving of spring white truffle. This dish is so easy to prepare and works just as well for a special occasion as it does for a weeknight.
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.
