Creamy Morel Mushroom Garganelli Pasta with Peas and Tarragon

Bring a large pot of water to a boil for the pasta.
Quarter the morels lengthwise and remove any bits of grit.
In a large skillet, heat the olive oil (two turns of the pan) over medium to medium-high heat.
Melt the butter into the oil.
Add the mushrooms and cook, stirring often, until browned (3 to 4 minutes).
Add the shallots and garlic to the skillet; season with salt and pepper.
Toss until the shallots soften (3 to 4 minutes more).
Pour in the Marsala; cook, stirring often, until absorbed (about 3 minutes).
Add the cream and tarragon.
Bring to a bubble.
Reduce heat to medium.
Add the peas and simmer until the sauce is slightly reduced (3 to 4 minutes).
Salt the boiling water and add the pasta.
Cook until 1 minute shy of the package directions.
Scoop out about half a cup of the starchy cooking water, then drain the pasta.
Mix the pasta, cooking water, Parmesan, and lemon juice into the sauce.
Season to taste.

Ingredients