Shelly's Recipe

FRESH SUMMER PASTA

Category: Pasta

1/2 pound farfalle pasta
4 tbsp extra-virgin olive oil, divided
1 bunch radishes, trimmed and halved
2 tbsp butter, divided
1/4 tsp sugar
Salt to taste
Freshly ground black pepper to taste
1/4 pound shelled fresh peas
1/4 pound trimmed snap peas
1/2 cup minced shallots
1/2 pound fresh morel mushrooms, cleaned well
1/2 pound fresh chanterelle mushrooms, trimmed and rinsed well
1/2 cup creme fraiche or heavy cream
2 sprigs of fresh mint, leaves removed and roughly chopped
2 sprigs of fresh oregano, leaves removed and roughly chopped
2 sprigs of fresh thyme, leaves removed and roughly chopped
2 sprigs of fresh sage, leaves removed and roughly chopped
2 sprigs of fresh basil, leaves removed and roughly chopped

In a saucepan of boiling salted water, cook the pasta until it is al dente; drain, transfer to a bowl, and toss with 1 to 2 tbsp olive oil, or until just coated.

In a small saucepan, combine radishes with enough water to just cover. Add 1 tbsp butter, sugar, salt, and pepper, and bring to a boil; lower heat, and simmer 5 to 7 minutes, or until just tender. Drain; reserve 1/2 cup of the cooking liquid.

In a saucepan of boiling salted water, blanch the peas and snap peas until just tender; drain, and refresh in ice water. Drain again, and pat dry. In a large skillet, cook the shallots in remaining olive oil and remaining 1 tbsp butter, stirring, until softened. Add the morel and chanterelle mushrooms, salt and pepper to taste, and cook over moderately high heat, stirring occasionally, for 3 minutes. Add the reserved cooking liquid and creme fraiche, and simmer until slightly thickened. Add the radishes, peas, snap peas, and pasta. Add salt and pepper to taste, and simmer, stirring, until heated through. Stir in the herbs, and serve.