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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.