Creamy Pasta with Morels & Fava Beans

Ahhh, Spring time...after months and months of waiting - and believe me, I wait - I think it might actually be here! More daylight, temperatures consistently above 40 degrees, tulips and daffodils blooming and farmers markets coming back to life. I am such a sunshine person that, right about this time of year, I get the familiar bear-coming-out-of-hibernation feeling, ready to throw my winter clothes into the back of my closet with reckless abandon.

Amidst the craziness that has been our life for the past few weeks (inspections, grad school, mortgage shopping, grad school, inspection addendums, work) we managed to squeeze in a quick stop at our local farmer's market yesterday. Much to my intense pleasure, a new vendor, Mainly Mushrooms, had morels! Could there be a better way to kick off the Spring?

What the heck is a morel you say? Morel mushrooms are typically found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. You would be hard pressed to find fresh morels at a grocery store as they are usually foraged and not cultivated. Morels make their grand entrance right about now on the East coast and are commonly used in French cuisine. They taste best paired with butter (what doesn't?!) and eggs.


Here's what's cooking...

CREAMY PASTA WITH MORELS & FAVA BEANS

I adapted this recipe from the April 2011 issue of Cooking Light magazine. Fava beans are another Spring time treat. The beans have a buttery texture, slight bitterness and nutty flavor. After a long, dark winter, their bright green color pulls you right into Spring! This receipe is best served warm or room temperature. 

Ingredients:

1 1/2 c. shelled fava beans

1 1/2 oz. cream cheese, room temperature

1 tbsp. milk

1 tbsp. water

8 oz. uncooked short-cut pasta

1 tbsp. extra virgin olive oil

1 c. onion, chopped

2 cloves garlic, minced

1 c. fresh morel mushrooms, halved

1 tbsp. butter

1 tsp. dried thyme

kosher salt, to taste

freshly cracked pepper, to taste

How to prepare:

If you've purchased fava beans in the pod, shell them like you would a sugar snap pea. 

Bring 6 cups of water to a rolling boil, salt liberally and add your shelled fava beans. Allow the beans to cook for 45 seconds. Scoop the beans out and set aside, add your chosen pasta and cook according to package directions. Reserve 1 c. of the cooking liquid before straining. 

Wisk together the cream cheese, 1 tbsp. milk and 1 tbsp. water until smooth; set aside. Alternatively, you could use 1/3 c. mascarpone cheese or even sour cream in place of the cream cheese mixture.

Heat a large skillet over medium-high heat. Add oil, onion and garlic to the pan. Saute until translucent. Add the fava beans, morel mushrooms, butter and reserved pasta cooking water. Cook until liquid is reduced to about 1/3 to 1/2 cup. Season to taste with salt and pepper.  

Add the thyme, cream cheese mixture, and cooked pasta. Toss to coat. If desired, top with freshly grated parmesan cheese and revel in the fact that summer is only one season away!