Tagliatelle with Morels, Asparagus, & Goat Cheese

A spring-inspired pasta dish, featuring tender ribbons of tagliatelle tossed with earthy morel mushrooms, crisp asparagus, and creamy goat cheese for a delicate balance of freshness, richness, and umami depth. Fiddlehead ferns are a perfect substitution for asparagus with its similar flavor and texture. Give it a try!

Category: Main          Servings: 6          Prep Time: 10 Minutes          Cook Time: 30 Minutes

Ingredients

• 8.8 ounces (1 package) porcini tagliatelle
• ½ cup shallot (minced)
• 2 tablespoon unsalted butter
• ½ cup dry white wine
• ½ cup water
• 1 porcini bouillon cube
• ½ pound fresh morels, rinsed, patted dry, and trimmed (when fresh morels are not in season, use 2 oz of dried morels)
• ½ cup heavy cream
• 6 ounces mild goat cheese
• 1 pound asparagus or ½ pound fiddlehead ferns
• ¼ cup fresh chives (minced)

Directions

1. In a large pot, bring water to a rapid boil and cook tagliolini until al dente and set aside.
   
   
   
2. If using dried morels, rehydrate them by soaking them in hot water for 15-20 minutes.
   
   
   
3. Meanwhile, blanche asparagus by boiling them in water for about 3 minutes before putting them into a cold-water bath. Cut the cooked asparagus into 1/2-inch pieces. (If you are using fiddlehead ferns instead of asparagus, boil them for about 7-10 minutes or until they are tender, and then place them in a cold-water bath before chopping into large pieces).
   
   
4. In a heavy skillet, cook the shallot in butter over moderately low heat, stirring until softened, add the wine, and simmer mixture until wine is reduced by half.
   
   
5. Add water, bouillon cube, and morels and simmer, covered, for 10 minutes or until morels are tender.
   
   
   
6. Once morels are tender, add the cream and goat cheese and, stirring constantly, cook over low heat until the cheese is melted.
   
   
   
7. Stir in the asparagus, chives, and pasta.
   
   
8. Salt and Pepper to taste. Enjoy!

Recipe Video