Bucatini with Peas, Wild Mushrooms, and Creamy Tar
Entrees - Maindishes
2 oz. (4 Tbs.) unsalted butter
2 Tbs. Champagne vinegar
2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving
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
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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