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Bucatini with Peas, Wild Mushrooms, and Creamy Tar Recipe


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     Bucatini with Peas, Wild Mushrooms, and Creamy Tar

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6

2 oz. (4 Tbs.) unsalted butter
2 Tbs. Champagne vinegar
2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving
Kosher salt
12 oz. bucatini
3 Tbs. olive oil
1/2 cup chopped shallots
8 oz. fresh morels, cut into bite-size pieces, small mushrooms left whole (about 4 cups)
8 oz. fresh chanterelles, cut into bite-size pieces, small mushrooms left whole (about 4 cups)
1-1/2 cups fresh or frozen peas, thawed
1/4 cup finely chopped garlic
8 oz. mascarpone, at room temperature
2 Tbs. chopped fresh tarragon
Freshly ground black pepper
1 oz. pea shoots
Parmigiano-Reggiano or Grana Padano, for serving

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 Tbs. of the 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-high heat until shimmering. Add the shallots and cook until golden brown in spots, 1 to 2 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 Tbs. of the lemon juice, the tarragon, 2 tsp. of the lemon zest, 1-1/2 tsp. salt, and 1 tsp. pepper, and toss until the cheese melts and the sauce is creamy. Add cooking water as needed. Divide the pasta among four plates. Top with the pea shoots. Serve with lemon wedges, and pass the Parmigiano-Reggiano.

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