Ingredients:
Salt, to taste
1/4 Pound Spaghetti (225 g)
1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 Teaspoon Coarsely Ground Black Pepper
1/4 Cup Fresh Peas
1 Ounce Fresh Morel Mushrooms, cut into small pieces
1/2 Cup Reserved Pasta Water (120 Ml)
2 1/2 Ounces Grated Parmesan Cheese (115 g) or pecorino romano cheese
Directions:
- Add pasta, salt and water to the Fasta Pasta. Cook the pasta for 1 minute less than the package instructs, until al dente. Save pasta water, drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine. Add morels and peas and sauté for about 5 mins.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired. Add remaing Parmesan.
