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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Morels
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the morel mushrooms and cook for about 5-7 minutes until they are tender.
- 3
Add Spring Peas and Cream
Stir in the spring peas and cook for another 2 minutes. Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 3-4 minutes until slightly thickened.
- 4
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. Stir in the grated Parmesan cheese, salt, and black pepper. Cook for an additional 2 minutes until everything is heated through.
- 5
Serve
Remove from heat, garnish with chopped parsley, and serve immediately.
