Jul 09 2026
Restaurants›Harbinger›English Pea & Morel Lumache Recipe

English Pea & Morel Lumache Recipe

Inspired by Harbinger
Time45m
Serves4

Yuzu Kosho Crema, Ricotta, Nasturtium

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Ingredients

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Pasta

Filling

Yuzu Kosho Crema

Garnish

Method

Pasta Preparation

  1. 1

    Cook the Lumache Pasta

    In a large pot of salted boiling water, cook the lumache pasta according to package instructions until al dente. Drain and set aside.

Filling Preparation

  1. 2

    Sauté Morel Mushrooms

    In a skillet, heat olive oil over medium heat. Add the cleaned and sliced morel mushrooms and sauté for about 5 minutes until they are tender.

  2. 3

    Cook English Peas

    Add the fresh English peas to the skillet with morel mushrooms, season with salt and black pepper. Cook for an additional 2-3 minutes until the peas are bright green and tender.

  3. 4

    Combine with Ricotta

    Remove from heat and transfer the mixture to a bowl. Stir in ricotta cheese until well combined. Set aside to cool slightly.

Yuzu Kosho Crema Preparation

  1. 5

    Make the Crema

    In a bowl, whisk together the heavy cream, yuzu kosho, and lemon juice until smooth and creamy. Adjust seasoning if necessary.

Assembly

  1. 6

    Fill the Pasta

    Carefully stuff each lumache shell with the ricotta, pea, and morel mixture.

  2. 7

    Serve

    Place the stuffed lumache on a serving plate and drizzle with yuzu kosho crema. Garnish with fresh nasturtium leaves.

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