Capi Peck, owner of Trio’s Restaurant, gave me this recipe for pasta with a mascarpone morel cream sauce. In addition to the mushrooms she adds asparagus and sugar snap peas – two other springtime favorites.
- Category: Entree
- 2 cloves garlic, minced
- 1 tablespoon minced shallots
- 5 tablespoons butter, divided
- 1 1/2 cups heavy cream
- 1/4 cup vermouth
- 1/2 pound marscapone cheese
- pinch nutmeg
- kosher salt and white pepper to taste
- 1/2 pound morel mushrooms
- 12 ounces pappardelle pasta, cooked al dente
- 1/2 pound sugar snap peas, blanched until crisp tender
- 1/2 pound asparagus, blanched untl crisp tender
- edible flowers such as pansies or nasturtium for garnish
- white truffle oil
- Saute 1 clove minced garlic and shallots in 3 tablespoons butter over medium heat for 2 minutes. Add the cream and reduce slightly. Add the vermouth and mascarpone a little at a time, stirring well after each addition. After the cheese has melted, add the nutmeg and salt and pepper to taste. This can be made earlier in the day and re-heated just before assembling the pasta.
- To prepare the mushrooms, use a brush or cloth to gently clean them. They are usually very clean and shouldn't be washed in water.
- Heat 2 tablespoons of butter in a saute; pan, add 1 clove minced garlic and cook over medium for one minute. Add the morels, whole or sliced, and saute for 4 to 5 minutes. Remove from heat and set aside.
- Just before serving, heat the mascarpone sauce over low heat. Place the prepared parppardelle in a large mixing bowl. Add the hot mascarpone sauce, sugar snap peas, asparagus and morel mushrooms. Toss gently to coat the pasta, mushrooms and vegetables with the sauce. Arrange on 4 plates, garnish with the edible flowers and drizzle with a tiny bit of white truffle oil.