Yields:
6
Active Time:
25 mins
Total Time:
35 mins
Brown butter makes the perfect, delicate sauce for this spring pasta.
Advertisement - Continue Reading Below
Ingredients
- Kosher salt
- 4 Tbsp. (1/2 stick) butter
- 3 garlic cloves, chopped
- 3 oz. fresh morel mushrooms, about 1 c. (or 1/2 oz. dried and reconstituted), quartered lengthwise and well-rinsed
- 1 lb. orecchiette pasta
- 8 oz. sugar snap peas, strings removed
- 1 cup fresh or frozen (thawed) peas
- 1/2 cup grated Parmesan (about 1 1/2 oz.)
- 1 1/2 cups pea shoots
- 1/2 cup Microgreens
- Shaved Parmesan, for garnish
Directions
- Step 1Heat a large, covered pot of salted water to boiling on high.
- Step 2In an 8" skillet, heat butter on medium until light brown and foaming, swirling occasionally; about 3 minutes. Add garlic and morels; cook 2 minutes, stirring occasionally. Remove from heat.
- Step 3Cook pasta according to package instructions. Remove 1⁄2 cup pasta water 4 minutes before pasta is done; set aside. Add sugar snap peas and peas to boiling water. Continue cooking until pasta is al dente and vegetables are tender. Drain and return to pot.
- Step 4Add mushroom mixture along with Parmesan, pea shoots, microgreens, 1/4 cup reserved pasta water, and 3/4 teaspoon salt; stir until well-combined, adding more cooking water if necessary. Divide among serving bowls; garnish with shaved Parmesan.
Nutritional Information (per serving): Calories 410; Protein 15g; Carbohydrate 65g; Total Fat 11g; Saturated Fat 6g; Dietary Fiber 6g; Sodium 515mg
Advertisement - Continue Reading Below
Readers Also Read
Pantry Items with the Longest Shelf Life
How to Make a Sourdough Starter
FDA Announces New Salad Kit Recall
48 Easy Breakfast Ideas to Start Your Day
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below