Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total Time
1 Hour 22 Mins
Yield
4 servings (serving size: about 1 1/2 cups)

You can also use shiitake mushrooms and edamame, good year-round alternatives to morels and fava beans.

How to Make It

Step 1

Combine dried mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until tender. Drain mushrooms in a sieve lined with a paper towel over a bowl; reserve liquid. Rinse mushrooms; drain well. Chop.

Step 2

Place fava beans in a large pot of boiling water; cook 40 seconds. Drain; rinse with cold water. Drain well. Remove tough outer skins from beans.

Step 3

Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add onion to pan; sauté 3 minutes or until tender. Add fresh mushrooms and garlic; sauté 2 minutes. Add chopped rehydrated mushrooms, reserved liquid, fava beans, and marjoram. Cook until liquid is reduced to 1/2 cup (about 5 minutes).

Step 4

Cook pasta in boiling water with 1 tablespoon salt according to package directions, omitting additional fat. Drain. Add pasta, mascarpone, and remaining ingredients to fava bean mixture; toss gently to coat.

Step 5

Wine Suggestion: The wait for weather warm enough to crack open a bottle of rosé has always been a difficult one. By the time the birds start chirping, I'm up to my eyeballs in pink. Rosés come in styles that range from light and dry to full and fruity. And when they are from Spain, all the better. This morel and fava bean pasta dish begs for a full, tropical fruit-laden rosé from Bodegas Muga, Rioja Rosé, 2009 ($13). Its elegant, fresh citrus flavors cut the creamy mascarpone, while its laid-back herbal notes pair remarkably with the meaty morels. --Alexander Spacher

Ratings & Reviews

carolfitz's Review

Jennifer3946
April 06, 2013
Made to directions using two of the recommended variations -- subbed shitake for the fresh morels and used oregano instead of marjoram. Nice combo of flavors & texture from the dried morels, liked the way the mascarpone sauce coated the pasta evenly. Served with salad and wine, very simple. (If you can't find fresh fava beans in your regular grocery store, maybe that produce dept calls them "broad beans" -or- you could try a Middle Eastern grocery where they might be labeled "ful." If they're not in season, they're sometimes in the produce section in big groceries, but already steamed for you -- ask if they carry "Melissa's" brand.)

melenchon's Review

BeckiSue
February 02, 2013
Really enjoyed this! I couldn't find fava beans (I think they're out of season) so I used lima beans. Added spinach to the mix to so I could get my greens in!

debrajjohns's Review

debrajjohns
September 29, 2012
This was excellent - not bland at all! I did add about 1/2 cup of home made chicken broth, left out the fresh mushrooms and subbed peas for the fava beans. My fresh herb of choice was oregano. There was much more sauce than pasta (I weighed out exactly 8 oz of dried pasta before cooking) but it was perfectly coated with the pea mixture. Added a bit of kosher salt to sauce as well. This would also be good with some smokey bacon or pancetta added. Served with an Olive Bread Baquette and red wine. Will repeat!

KellyDiff's Review

melenchon
March 18, 2012
I thought this was delicious. We used fresh shitake mushrooms instead of dried morels, and couldn't find fresh fava beans, so used canned butter beans instead.

Jennifer3946's Review

KellyDiff
April 13, 2011
I made this for dinner this evening with fresh fava beans and mushrooms from the farmers market. I really wanted to like it because it was very simple to make, but it was just too bland for my taste. I even added extra salt and parmesan cheese and still thought it didn't have enough flavor. I think with some tweaks to add more flavor, this recipe has potential, but I won't make it again.

BeckiSue's Review

carolfitz
March 24, 2011
Used all dried morels, the last of our supply from last morel season. Also couldn't find fava beans, so used green bean. Really enjoyed this simple dish. Mascarpone cheese added a perfect creaminess and slight sweetness. Can't wait to make this again with some fresh morels!!