Spring Pasta with Morels, Ramps and Peas | Midwest Living

Spring Pasta with Morels, Ramps and Peas

Spring Pasta with Morels, Ramps and Peas

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  • Makes: 4 servings
  • Start to Finish 35 mins

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  • 12 ounces fresh morel mushrooms, cleaned and very 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
  • 1 1/4 cups frozen peas, thawed
  • 1 1/2 teaspoons snipped fresh thyme
  • Salt and cracked black pepper
  • 10 ounces dried linguine pasta
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • Shaved Parmesan cheese, optional


  1. 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.
  2. Add ham to skillet. Cook and stir for 3 to 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 for 6 to 8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.
  3. Meanwhile, 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 serving bowl. Serve with shaved Parmesan, if you like.


  • * If morels are unavailable, use stemmed shiitake, cremini and/or button mushrooms.

Nutrition Facts

(Spring Pasta with Morels, Ramps and Peas)

Servings Per Recipe 4, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 74, Niacin (mg) 9, Fat, total (g) 22, Riboflavin (mg) 1, carb. (g) 68, Thiamin (mg) 1, pro. (g) 17, vit. C (mg) 19, cal. (kcal) 541, vit. A (IU) 2332, Potassium (mg) 634, sugar (g) 7, sodium (mg) 429, iron (mg) 4, fiber (g) 6, calcium (mg) 81, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 6, Folate (µg) 230, sat. fat (g) 13, Pyridoxine (Vit. B6) (mg) 0

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