SPRING TREASURES

The joys of this season are as fleeting as cherry blossoms. This is especially true at the farmers' market, where you'll find the assortment of fresh produce changing from week to week. Now if you're lucky enough to come across special ingredients like garlic scapes, fava beans, and morel mushrooms, you'll know exactly what to do with them

- ANN TAYLOR PITTMAN

1 MOREL MUSHROOMS 

Hollow with honeycomb-like pitted caps, these mushrooms are different from the ones you're likely used to eating. When buying morels, seek out firm, plump specimens. Store them, unwashed, in a paper bag in the refrigerator for no more than a couple of days. Clean them right before using: Swish quickly in water, or wipe gently with a damp paper towel.

Pasta with Morel-and-Pea Cream Sauce Morel mushrooms seem almost otherworldly; they have porous, spongy caps that generously soak up any surrounding flavors. Here, they absorb the creamy sauce with shallot-infused butter, fortified wine, and the soft anise notes of tarragon.

If you can't find morels at the farmers' market, feel free to substitute a mix of wild or cremini mushrooms from the grocery store; regular chives can stand in for garlic chives. Casarecce noodles are about an inch long; you can swap them out for any short, tubular pasta, such as penne or cavatappi.

ACTIVE 30 MIN. TOTAL 30 MIN.

SERVES 4

12 oz. uncooked casarecce pasta
2 Tbsp. olive oil oz. fresh morel mushrooms, halved lengthwise (about 5 cups)
2 Tbsp. unsalted butter
1/4 cup minced shallot (from 1 large shallot)
1 cup shelled green peas (or thawed frozen peas)
1/4 cup Madeira wine (or Marsala wine or sherry)
3/4 cup heavy whipping cream oz. pecorino Romano cheese, grated (about
1/4 cup) Kosher salt, to taste, plus more for salting water Black pepper, to taste
2 Tbsp. finely chopped fresh garlic chives
2 Tbsp. fresh tarragon leaves

1. Bring a large saucepan of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain, reserving 3/4 cup cooking water.