Morel and Pea Rigatoni
  • Extra virgin olive oil
  • 15 Morel mushrooms, cleaned
  • 8 ounces Rigatoni
  • 2 ounces good quality butter (we used this Italian one)
  • 1 cup peas, blanched until just tender
  • Splash of heavy cream
  • Handful Parmesan
  • Salt
  • Pepper
  1. Pour enough olive oil into a large skillet to just coat the bottom of the pan. Heat the oil over medium heat, then add the Morel mushrooms and cook until they just begin to soften. Season with a pinch of salt, then remove from the pan and set aside.
  2. Heat a large pot of heavily salted water over high heat. When it comes to a boil, add the rigatoni and cook for 2 minutes less than the package instructions.
  3. While the pasta is cooking, rinse the skillet, then add the butter to the pan. Heat the butter over medium heat, and add the peas and a splash of cream. Return the Morels to the pan.
  4. When the Rigatoni has cooked for 2 minutes less than the package instructions, transfer it to the skillet using a slotted spoon, along with a splash of the pasta water to thicken the sauce. Increase the heat and cook for 1-2 more minutes, until the sauce just begins to thicken.
  5. Toss in a small handful of freshly grated Parmesan cheese and season to taste with salt and pepper. Serve immediately.
Recipe by The Taste Edit at