Spring Pasta with Morels, Ramps, and Peas
Celebrate the flavors of spring with this vibrant and earthy pasta dish featuring morel mushrooms, ramps (wild leeks), and sweet peas. Tossed in a light garlic and lemon sauce with freshly grated Parmesan, this recipe is a perfect combination of fresh, seasonal ingredients that will make your taste buds bloom
Ingredients
- 200 g fresh tagliatelle pasta
- 100 g morel mushrooms cleaned and halved
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 bunch of ramps chopped
- 1 cup fresh peas or frozen
- Zest of 1 lemon
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, making sure to reserve ½ cup of pasta water before draining.
- Sauté Garlic and Ramps:
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped ramps, sautéing for about 2-3 minutes until fragrant.
- Add the Morels and Sauté:
- Add the morel mushrooms to the skillet and cook for 5-7 minutes until they are tender and browned.
- Add the Peas:
- Stir in the peas and cook for another 2-3 minutes until the peas are bright green and tender.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet, tossing it with the vegetable mixture. Add lemon zest and Parmesan cheese, stirring gently. If the sauce is too thick, add a little reserved pasta water to loosen it up.
- Serve:
- Plate the pasta, garnish with more Parmesan cheese, and freshly cracked black pepper. Serve immediately while hot.
Notes
Nutrition (per serving approx.)
Notes
- Calories: 420 kcal
- Carbs: 52g
- Protein: 14g
- Fat: 18g
- Fiber: 6g
Notes
- You can easily make this dish vegan by using nutritional yeast instead of Parmesan.
- If ramps are unavailable, substitute with scallions or leeks.
- For a gluten-free version, use gluten-free pasta.