½ pound morel mushrooms, cleaned well (see tip) and sliced
4-6 ounces ramps, cleaned and white parts thinly sliced, green leaves julienned into ½ in ribbons
1 clove garlic minced
2 tablespoons butter
¼ cup cooked ham, chopped or diced
¼ cup dry white wine
¼ cup whipping cream
¼ cup chicken stock or water
1 cup frozen peas
salt and pepper
1 lemon
10 ounces pasta, cooked (we used spaghetti, but I feel like bow ties could be fun with this too!)
Instructions
In a large skillet, over medium heat, cook and stir morels, ramp whites and garlic in hot butter until the morels are just tender. About five minutes. Remove with a slotted spoon and place in a bowl.
Add ham to the skillet and cook for about 3 minutes or until it is just starting to brown. Remove and add to bowl with mushrooms.
Add white wine to the skillet and cook for a minute. Then add cream and stock. Cook and stir occasionally for about 7 minutes or until the sauce starts to slightly thicken. Return the morels, ramps and ham to the skillet and add peas. Cook about 3 minutes or until peas are no longer frozen. Season with salt and pepper.
Add the drained, cooked pasta to the skillet. Toss until well combined. Squirt with a big few squeezes of a lemon, toss, plate and top with parmesan cheese.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/spring-pasta/