Bucatini with Peas, Mushrooms and Creamy Tarragon Sauce
Thick bucatini pasta, peas and meaty morel mushrooms deliciously coated with a lemon and tarragon flavored Mascarpone sauce.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Servings: 6
Author: by Ronne May, Fine Cooking magazine
Ingredients
2oz.4 Tbs. unsalted butter
2Tbs.Champagne vinegarI used white balsamic vinegar
2medium lemons1 zested and juiced, 1 cut into wedges for serving
Kosher salt
12oz.bucatini or similar pasta
3Tbs.olive oil
1/2cupchopped shallots
*8 oz. fresh morelscut into bite-size pieces, small mushrooms left whole (about 4 cups)
*8 oz. fresh chanterellescut into bite-size pieces, small mushrooms left whole (about 4 cups)
1-1/2cupsfresh or frozen peasthawed
1/4cupfinely chopped garlicI used 2 tbsp.
8oz.mascarponeat room temperature
2Tbs.chopped fresh tarragon
Freshly ground black pepper
Shredded Parmesanfor serving
Instructions
In a medium saucepan, melt the butter over medium-low heat until the milk solids are deep golden brown and the butter has a nutty aroma, about 4 minutes. Whisk in the vinegar and 1 tbsp. of lemon juice, and set aside.
Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot and toss with the brown-butter mixture.
In a large straight-sided skillet, heat the oil over medium heat until shimmering. Add the shallots and cook until golden brown in spots, 2-3 minutes. Add the mushrooms and cook, stirring frequently, until golden brown and crisp in spots, about 5 minutes. Add the peas and cook, 1 minute, and then add the garlic and cook, about 15 seconds.
Transfer the pasta to the skillet, and toss with the mushroom mixture. Add the mascarpone, 1/2 cup cooking water, 2 tbsp. of lemon juice, tarragon, 2 tsp. lemon zest, 1-1/2 tsp. salt, and 1 tsp. pepper, and toss until the cheese melts and the sauce is creamy. Add additional cooking water if needed.
Divide the pasta among four plates, top with Parmesan and serve with lemon wedges. Enjoy!
Notes
* Can substitute a total of 16 oz. sliced button, baby bellas, or other mushrooms.