Fresh Herb Pasta with Morels and Rocolla

Serves 4


Fresh Herb Pasta Recipe(follow pasta maker instructions for linguini)
Olive oil
1 tablespoon butter
3 cloves garlic, chopped
9-12 morel mushrooms
1 cup fresh peas, shelled
Juice and zest of one lemon
¼ cup dry white wine
2 cups baby rocolla
Parmesan cheese


Bring a large pot of salted water to a boil and cook pasta for approx 10 minutes, or until desired consistency. In a medium sauté pan heat olive oil and butter on medium high heat and sauté garlic for about 1-2 minutes, morel mushrooms and sauté another 2-3 minutes, add peas lemon zest white wine and lemon juice , and cook for another 4 minutes on medium low heat. To serve place a handful of rocolla leaves on a plate, add pasts and drizzles with mushroom pea mixture, serve wish shaved parmesan wedges.