Pasta With Morels, Peas and Parmesan Recipe (2024)

Enjoyed this in the winter with dried morels and frozen peas. Using the strained mushroom broth from reconstituting the morels instead of pasta water at the end was an added bonus. I threw the peas in with the pasta during the last minute of cooking.

I used full quantity of morels AND ALSO same amount of porcini (and a smashed garlic clove which I removed before serving). Also, heated mushroom-pea- butter mixture with a cup of mushroom stock then when partly reduced, added the pasta. A very quick, clean and balanced preparation.

This is even better with addition of heavy cream to the morels in the sauté pan. Just cook down enough to coat a spoon.

Couldn't find morels at farmers market, so I used other earthy mushrooms. Used 1/2 lb. and a tad more peas. Result was terrific. The meaty mushrooms contrasted nicely with the salty Parmesan. Easy, fast and very satisfying. Small suggestion: use one pot to blanch peas, then remove, and add pasta.

Did well with a mix of dried porcinis and fresh sh*takes, something easily found at the local store. We can't often get morels here out in the sticks.

That's not necessary.

I had shiitake mushrooms around. This turned out to be a fantastic easy yummy dinner. Dressed with a bit of basil. Moves to the top of my list.

Used very fresh peas from my local farm. Had to use sh*take mushrooms also. Added some parsley. It was an enjoyable meal.

We bought fresh morels and the farmer told us to soak them in water to make sure there were no bugs hiding inside them. But I've never heard that you need to boil them. They would lose flavor and texture.

This sounded so good, I tried it with a twisted rotelle pasta cooked al dente. Yum! 4

Couldn't get morels up here in the boonies of NH and even if I could, probably couldn't afford them. But I used locally-grown sh*takes and it was great! I added some fresh basil to each dish and next time, I think I will add a clove of minced garlic to the shrooms.

This is one of the ways I enjoy eating morels. We are fortunate that friends share them with us. I like this simple recipe that Mark brings to us. It's really yummy.

Should't the morels be boiled first for 30' in order to remove possibly toxic elements?

We found that dish was bland until we added three cloves of garlic and two to three depending on their size, anchovies.

This is a delicious and easy, quick-to-make (actually quick to make!) weeknight dinner. For those substituting fresh peas with frozen, I’d suggest sautéing the peas with diced onion, and adding a healthy amount (I added 4-5 cloves) of garlic near the end. I then browned my sliced morels in butter and added them to the peas, followed by pasta and pasta water, parmesan, and seasonings. Black pepper and basil add so much!

Why is everyone talking about morels? There are no mushrooms in this recipe?

Like some others, I used frozen peas dumped into the pasta water with the mushrooms, but also added 4 cloves of minced garlic in the sauté and drizzled some of the morel juice over the plated dish. Quite wonderful it was. We thought about a little crème fraiche and will try that next time. A keeper.

Cooked just as instructed except had to use frozen peas. Also, added a bit of sherry while sauteing the morels in butter. Yummy!

Wonderful dish, made even better by combining a bit of hot Italian sausage with the morels, doubling the peas, and (per another note) adding a little cream at the end.

I usually am let down by really simple pasta recipes like this, but this one was great! The pepper at the end really makes it, so be generous with it.

A truly amazing recipe. So simple, and yet so flavorful. I was excited to use some fresh morels that I hunted in Idaho, and wasn't sure that there would be enough stuff in the recipe to make the dish tasty. I was so wrong! My only suggestions: (1) follow the recipe; (2) you can substitute asiago for the Parmigiano-Reggiano (I did, and it was incredible); and (3) don't be stingy with the peas and the morels ... their flavors combine perfectly!

Dang! This was awesome. I may add a little garlic next time. But next time they have fresh morels at the store, this is going on the menu. Served it with a fava bean & asparagus salad. Yum!

This is a 5 stars as a base recipe, but it could use a few flavor additions to make it really stand out. Dried mushrooms and their liquid make for an excellent saucy deliciousness, so using fresh morels plus a handful of dried morels or shiitakes is really worth it here. I added fresh thyme leaves, grated garlic, leeks, and a tiny bit of red pepper flakes to the browning mushrooms and their liquid. Added a splash of dry sherry and cooked it down before I threw the peas in. Perfect.

If possible, double the morels. Cut back a bit on the parmesan and sub with heavy cream - I found that the cheese overpowers the flavor of the mushrooms. Careful with the salt if you are using salted butter. A shallot would also be a nice edition.

Sauteed the morels with a chopped head + stalk of spring garlic, and used frozen peas (no fresh ones yet at the market) that I flash-cooked in the pasta water. The spring garlic paired well with everything, really bound together the flavors.

Exquisite! Made with homemade fettuccine, and, as another reviewer suggested, a scant 2 Tbsp of heavy cream to enrich the sauce. It was the rare dish that had us exclaiming to each other after every bite. Next time I might increase the morels and peas a bit.

Incredible. Like other commenters, I subbed the water from the reconstituted dried morels for the pasta water and it absolutely took this to the next level. Some small chunks of parm fell into the cheese as I was grating it and it was a happy accident—those mixed in melty parm pieces were a treat and I’ll add them intentionally next time. Added some fresh grated nutmeg at the end bc I felt it needed a little something. Huge hit.

I have prepared in the original and my own way. Both good. But to anyone curious— To make it more saucy, I added a splash of cream and pasta water. To make it more flavorful (to my own tastes), added shallot, smashed garlic, fresh non-morels to add extra bulk without spending $$$, splash of red wine, lots of pepper. Superb.

I used fresh Creste di Gallo pasta, which really grabs the sauce, twice as many morels, fresh Spring peas, and added a teaspoon of heavy cream to the sauce. Heavenly! Best apres farmers market dinner, ever!