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Spring Pasta with Morels, Ramps, and Peas


  • 12 ounces fresh morel mushrooms cleaned and coarsely chopped
  • 4 –6 ounces ramps cleaned and cut into 1⁄2-inch pieces (or 1 medium leek, cleaned and thinly sliced, plus 1 clove garlic, minced)
  • 1 tablespoon butter
  • 1 ⁄4 cup diced cooked ham
  • 1 ⁄4 cup dry white wine
  • 3 ⁄4 cup whipping cream
  • 1 ⁄2 cup reduced-sodium chicken stock or broth
  • 11 ⁄4 cups frozen peas thawed
  • 11 ⁄2 teaspoons fresh thyme snipped
  • Salt and pepper to taste
  • 10 ounces dried linguine pasta
  • 1 ⁄4 cup chopped fresh fl at-leaf Italian parsley
  • Shaved parmesan cheese optional


  • In a very large skillet over medium-high heat, cook and stir morels and ramps in hot butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.
  • Add ham to skillet. Cook and stir 3–4 minutes until just starting to brown. Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally 6–8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme and cook 3–4 minutes, or until peas are just tender. Season to taste with salt and pepper.
  • In a large pot of salted water, cook linguine according to package directions; drain. Return to pot over low heat with sauce and parsley. Toss until well-combined. Transfer to a serving bowl. Serve with shaved parmesan