Spring Pasta with Morels and Ramps

Ingredients:

• 12 ounces fresh morel mushrooms, cleaned and coarsely chopped
• 4 oz ramps, cleaned and cut into 1/2 inch pieces
• 1 tablespoon butter
• 1 cup diced cooked ham
• 3/4 cup heavy cream
• 3/4 cup reduced-sodium chicken broth
• 1 cup frozen peas, thawed
• 2 teaspoons fresh thyme, finely chopped
• Kosher salt and ground black pepper
• 16 oz tagliatelle
• 1/4 cup Italian parsley, chopped
• Grated Parmesan cheese

Directions:

1. In a large skillet over medium-high heat, cook morels and ramps in butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.
2. Add ham to the skillet. Cook and stir for 3 to 4 minutes until just starting to brown. Add 1/4 cup of broth to skillet and deglaze pan. Add cream and remaining stock. Cook and stir occasionally for 6 to 8 minutes. Return morels and ramps to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Reduce to low heat. Season to taste with salt and pepper.
3. Meanwhile, in a large pot of salted water cook pasta according to package directions; drain. Add pasta and parsley to sauce. Toss until well-combined. Transfer to serving bowl. Serve with Parmesan.