Newswatch 12's Alicia Rubin is with Sherry Henney from Sherry's Pasta to give us a look at Morel Cream Pasta.

Ingredients:

• 2 Sherry’s Pasta Fettuccine 2.5 lb. box
• ½ lb. morels
• Wild Asparagus about 1 lb. cut up
• 1 c. chopped shallots
• 2-3 chopped garlic cloves
• ½ c. white wine
• ½ c. heavy cream
• 2 Tbsp. olive oil or butter
• Pepper to taste
• ¼ c. parmesan cheese
• Vital Salts Truffle salt
• Terra Sol Micro Greens for garnish
• 1/2 c. pasta water

Procedures:

In large frying pan at med high heat sauté onions and Asparagus until transparent or light golden brown in olive oil or butter. Add in morels and garlic and sauté 1 minute. Add wine and let reduce about 1-2 minutes. Lower heat to med-low and add cream and season with Vital Salts Truffle Salt and Pepper. In large saucepan boil water and add salt. When boiling, add fettuccine and boil for about .5-2 minutes, taste. Drain then add to large bowl. Add in frying pan ingredients, 1/2 c. pasta water and toss. Grate some parmesan cheese (as much as you like) on top, top with micro greens and serve. Serves 2-3

RVGM Vendor Sources
Sherry’s Pasta
Louis Mushrooms all Year
Barking Moon Farms
Vital Salts and Terra Sol Micro greens