Yield
6-8 FIRST-COURSE OR 4 MAIN-COURSE SERVINGS

If you buy shelled peas, you'll need about 6 ounces for this delicious, earthy morel-studded pasta.

How to Make It

Step 1

Bring a large pot of salted water to a boil. In a medium saucepan, bring the chicken stock to a boil. Add the peas to the stock and cook over moderately high heat until just tender, about 10 minutes. Transfer the stock and all but a small handful of the peas to a blender and puree until smooth.

Step 2

Cook the farfalle in the boiling water until al dente, about 15 minutes; drain and return to the pot.

Step 3

Meanwhile, heat a medium skillet. Add the bacon and cook over moderately high heat, stirring frequently, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the morels and cook until they release their liquid, about 4 minutes. Raise the heat to high, add the cream and season with salt and pepper. Cook until slightly reduced, about 2 minutes. Stir in the pea puree and whole peas and cook until just heated through.

Step 4

Add the morel and pea sauce, the bacon and chives to the pasta in the pot. Toss well, then transfer to plates and serve at once.

Step 5

Wine Recommendation: Smoky bacon, sautéed morels, cream, garlic-the ingredients in this rich pasta dish point directly to a flavorful but balanced red as the ideal match. A Rioja from Spain would fit the requirements perfectly. Look for the 1991 Marqués de Riscal or the 1991 Conde de Valdemar.

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